📝 About This Recipe
Hailing from the rain-washed streets of Bogor, West Java, Soto Mie is a vibrant, aromatic beef noodle soup that captures the heart of Indonesian comfort food. This dish is a masterful balance of textures, featuring tender slow-cooked beef, springy yellow noodles, and crispy spring rolls submerged in a golden, spice-infused broth. It is a sensory journey that combines the heat of ginger and galangal with the brightness of lime and the crunch of fresh garnishes.
🥗 Ingredients
The Broth and Protein
- 500 grams Beef brisket or chuck (cut into 2cm cubes)
- 2.5 liters Water
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir lime leaves (torn slightly to release oils)
- 3 pieces Indonesian bay leaves (Salam leaves)
- to taste Salt and White Pepper
The Spice Paste (Bumbu)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
- 2 cm Turmeric (peeled or 1 tsp powder)
Noodles and Texture
- 400 grams Fresh yellow noodles (blanched)
- 150 grams Rice vermicelli (soaked in warm water until soft)
- 4-6 pieces Risoles (Indonesian spring rolls) (vegetable or vermicelli filled, sliced)
- 200 grams Cabbage (finely shredded)
- 2 pieces Tomatoes (wedged)
Garnish and Aromatics
- 1/2 cup Scallions and Celery leaves (finely chopped)
- 4 tablespoons Fried shallots (Bawang Goreng) (for topping)
- to taste Kecap Manis (sweet soy sauce)
- 2 pieces Lime (cut into wedges)
- 1 bag Emping (melinjo nut crackers)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring 2.5 liters of water to a boil. Add the cubed beef and boil for 5 minutes. Skim off any gray foam that rises to the surface to ensure a clear broth.
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2
Add the lemongrass, kaffir lime leaves, and salam leaves to the pot. Reduce heat to low, cover, and simmer for about 60-70 minutes until the beef is tender.
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3
While the beef simmers, prepare the spice paste. Place shallots, garlic, toasted candlenuts, ginger, and turmeric in a blender or mortar and pestle. Grind into a smooth, vibrant yellow paste.
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4
Heat 2 tablespoons of oil in a small skillet. Sauté the spice paste over medium heat for 5-7 minutes until the raw smell disappears and the oil starts to separate from the paste.
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5
Once the beef is tender, pour the sautéed spice paste into the main soup pot. Stir well to incorporate.
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6
Season the broth with salt and white pepper. Let it simmer for another 15 minutes to allow the flavors to marry deeply.
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7
Prepare your serving bowls. In each bowl, place a portion of yellow noodles, rice vermicelli, and shredded cabbage.
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8
Ladle the hot broth and several chunks of beef over the noodles. The heat of the broth will perfectly wilt the raw cabbage.
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9
Top the soup with tomato wedges and the sliced crispy risoles.
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10
Garnish generously with chopped scallions, celery leaves, and a heavy sprinkle of fried shallots.
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11
Serve immediately with a side of lime wedges, kecap manis, and emping crackers for the authentic Bogor experience.
💡 Chef's Tips
For the clearest broth, blanch the beef in a separate pot of water first, discard that water, and start the soup with fresh water. If you cannot find candlenuts, macadamia nuts are an excellent substitute to provide that signature richness. Make sure your risoles are extra crispy; they are meant to soak up a little broth while maintaining a bit of crunch. Always toast your candlenuts before grinding to unlock their nutty aroma and prevent a bitter aftertaste. Adjust the 'redness' of the broth by adding a few toasted red chilies to the spice paste if you prefer a spicier kick.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Soto' (bird's eye chilies boiled and mashed with a bit of salt). A tall glass of iced sweet tea (Es Teh Manis) perfectly cuts through the richness of the beef broth. Add a side of steamed jasmine rice if you want a more substantial, filling meal. Crack the emping crackers directly into the soup just before eating for a delightful bitter-salty contrast. Drizzle extra Kecap Manis over the noodles for those who prefer a sweeter profile.