Soto mie

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Soto mie
Soto Mie Bogor 2.JPG
Soto mie bogor style, noodle and rice vermicelli, cabbage, tomato, cow's leg (tendons and cartilage) and tripes, risoles spring rolls, served in broth soup, added sweet soy sauce, sprinked with fried shallots and sambal chilli.
Alternative names Soto mi, Mee soto
Course Main course
Place of origin Indonesia[1]
Region or state Nationwide in Indonesia, Singapore and Malaysia
Creator Chinese Indonesian and peranakan cuisines
Serving temperature Hot
Main ingredients Chicken, or beef soups with noodle
Food energy
(per serving)
433 [2] kcal
Cookbook: Soto mie  Media: Soto mie

Soto mie,[1] Soto mi, or Mee soto[3] is a spicy noodle soup dish[4] commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refer to Indonesian soup. In Indonesia it is called soto mie and considered as one variant of soto, while in Malaysia and Singapore it is called mee soto.

Ingredients[edit]

There are some variations of soto mie, it can be made of beef, chicken, or offals such as kaki sapi (cartilage and tendons of cow's leg) or tripes. People may exchange noodles for rice or rice vermicelli according to their preference. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard boiled egg, cabbages, peanut, bean sprout and beef, offal or chicken meat are added. Broth is then poured over this combination. This soup is made from beef or chicken stock and some other spices. Soto mie usually add condiments such as jeruk nipis (lime juice), sambal, bawang goreng (fried shallot), vinegar, kecap manis (sweet soy sauce), and emping.

The most popular soto mie in Indonesia comes from Bogor, West Java.[1][5] It is made of beef or cow's tendon or cartilage with noodle, slices of risole (fried spring rolls with bihun and vegetables filling similar to lumpia), tomato, cabbage, potato, and celery.

In Singapore and Malaysia the most popular variant is mee soto ayam (chicken noodle soto). It is yellow wheat noodle served in chicken broth spiced with turmeric.[6] Basically it is pretty similar with soto ayam (chicken soto) commonly served in Indonesia, with exception it is served with noodle instead of rice vermicelli.

See also[edit]

References[edit]

  1. ^ a b c "Soto Mie Bogor" (in Indonesian). Indonesia Kaya. Retrieved 11 August 2014. 
  2. ^ "Calories in Singapore Hpb Mee Soto". 
  3. ^ Little touches for unique dishes, Geetha Krishnan, 26 June 2006, The Star (Malaysia)
  4. ^ Whitmarsh, A.; Wood, M. (2013). Jakarta: 25 Excursions in and Around the Indonesian Capital. Tuttle Publishing. p. 119. ISBN 978-1-4629-0893-6. Retrieved February 1, 2015. 
  5. ^ "Resep Soto Mie Bogor" (in Indonesian). Resep Masakan Indonesia. April 21, 2010. Retrieved 22 May 2012. 
  6. ^ Hedy Khoo (October 29, 2013). "Mee soto ayam". The New Paper.