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Mie Kocok Bandung – Beef Noodle Soup with Sprouts
Mie Kocok is the beef noodle soup of Bandung in West Java. You simmer marrow bones and beef shank into a clear broth and add tender kikil, which is beef foot tendon, and sprouts. The name comes from the shaking: you hold the noodles in a sieve in the boiling water and shake them briefly until they are hot. Soto mie from Bogor, by contrast, puts tomatoes and cabbage in the bowl.
Mie Kocok Bandung – Beef Noodle Soup with Sprouts
Laura Chen
4
20 minutes
160 minutes
610
Indonesian
Soup
Mie Kocok is the beef noodle soup of Bandung in West Java. You simmer marrow bones and beef shank into a clear broth, add tender kikil (beef foot tendon) and sprouts, and shake the noodles in a sieve in boiling water. Soto mie from Bogor, by contrast, puts tomatoes, cabbage and fried dough rolls in the bowl.
Ingredients
For the broth:
- 1 kg beef marrow bones
- 600 g beef shank (boneless cross-cut)
- 3 l water
- 300 g kikil (cooked beef foot tendon, frozen, from an Asian grocery store)
For the seasoning:
- 5 garlic cloves
- 3 cm ginger
- 1 tsp white peppercorns
- 2 kemiri (candlenuts, from an Asian grocery store)
- 1 tbsp vegetable oil
- 2 tsp salt
- 1 tsp sugar
For serving:
- 400 g fresh flat yellow noodles (mie kuning) or 250 g dried egg noodles
- 200 g mung bean sprouts
- 2 tbsp chopped celery leaves
- 3 scallions, sliced into rings
- 4 tbsp fried shallots
- 1 lime, quartered
- 4 tsp kecap manis (sweet Indonesian soy sauce)
- Sambal oelek, as desired
Instructions
- Put the bones and beef in a large pot, cover with cold water and boil hard for 5 minutes. Drain, then rinse the bones and meat in cold water so the broth stays clear.
- Start the bones and meat again with 3 l fresh water and let them simmer gently over low heat for 2 hours. Skim off foam and fat now and then.
- Pound the garlic, ginger, peppercorns and candlenuts in a mortar to a paste. Fry it in the oil for 3 minutes, until light golden, and stir it into the broth.
- Test the meat with a fork, which should slide in easily. Remove it, let it cool for 10 minutes and cut it into thin slices.
- Cut the kikil into bite-size pieces and cook it in the broth for 20 minutes, until tender and gelatinous. Season the broth with salt and sugar.
- Bring a second pot of water to a boil. Put one portion of noodles and sprouts in a wire sieve and shake it in the boiling water for 30 to 60 seconds. This shaking (kocok) gives the soup its name.
- Put the noodles and sprouts in a bowl, top with meat and kikil, and pour boiling hot broth over them.
- Sprinkle with celery leaves, scallions and fried shallots and serve with lime, kecap manis and sambal.
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