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Soto Mie – Noodle Soup with Beef and Cabbage
Soto Mie is a beef soup with yellow egg noodles, cabbage, tomato and potato, known from Bogor and Jakarta. Cloves, nutmeg and ginger season the clear broth. Cook the noodles separately and add them to the other ingredients only in the bowl, so the broth stays clear. Kecap manis goes in at the table. Mie kocok from Bandung relies on a richer broth made from marrow bones.
Soto Mie – Noodle Soup with Beef and Cabbage
Laura Chen
4
25 minutes
120 minutes
690
Indonesian
Soup
Soto Mie is a beef soup with yellow egg noodles, cabbage, tomato and potato, known from Bogor and Jakarta. Cloves, nutmeg and ginger season the clear broth. Mie kocok from Bandung uses a rich broth of beef trotters; soto mie stays lighter, and you add kecap manis at the table.
Ingredients
- 600 g beef brisket or beef shank, in one piece
- 2 l water
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 cm ginger
- 1/2 tsp white pepper
- 1/4 tsp grated nutmeg
- 2 tbsp vegetable oil
For the broth:
- 2 stalks lemongrass, bruised
- 3 makrut lime leaves
- 4 cloves
- 2 tsp salt
- 1 tsp sugar
For the toppings:
- 250 g yellow mie noodles (dried egg noodles)
- 1 large potato, sliced
- 1 carrot, sliced
- 200 g white cabbage, in fine strips
- 2 tomatoes, cut into wedges
- 100 g soybean sprouts
- 2 scallions, sliced into rings
- 2 stalks celery leaves, chopped
- 4 tbsp fried shallots
- 4 tbsp kecap manis (sweet Indonesian soy sauce)
- 1 lime, quartered
- Sambal, as desired
Instructions
- Boil the beef in water for 5 minutes, drain, and rinse the meat. Bring it to a boil with 2 l fresh water, the lemongrass, lime leaves and cloves.
- Simmer the beef partly covered for 1 hour 30 minutes, until tender, and skim off the foam.
- Blend the shallots, garlic, ginger, pepper and nutmeg. Fry the paste in the oil over medium heat for 5 minutes, until light golden, and stir it into the broth with the salt and sugar.
- Remove the beef and slice it thinly. Cook the potato and carrot in the broth for 15 minutes, until a knife slides in without resistance.
- Cook the noodles in a second pot according to the package directions, about 4 minutes, and rinse them in cold water.
- Divide the noodles, cabbage, soybean sprouts, tomatoes and beef among the bowls. Pour the boiling broth with the potato and carrot over them; the cabbage turns tender-crisp in it in 1 minute.
- Sprinkle with scallions, celery leaves and fried shallots. Season at the table with kecap manis, lime juice and sambal.
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