Soto Mie: Noodle Soup with Beef
Yellow noodles in clear, savory broth with beef and fried wontons.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 300 g yellow noodles
- 200 g beef, thinly sliced
- Beef broth
- Ground spice paste: 5 shallots, 3 garlic cloves, 1 tsp coriander
- Cabbage, carrots, spring onions
- Fried wontons, emping crackers
- Sweet soy sauce, lime, sambal
👨🍳 Instructions
- Cook noodles until al dente. Drain.
- Sauté spice paste until fragrant. Add to broth.
- Add beef slices and cook briefly.
- Add vegetables and simmer until just tender.
- Place noodles in bowls, ladle broth and beef over top.
- Serve with fried wontons, condiments on the side.
❓Frequently Asked Questions
What is Soto Mie: Noodle Soup with Beef?
Yellow noodles in clear, savory broth with beef and fried wontons.
Where does Soto Mie: Noodle Soup with Beef come from?
Soto Mie: Noodle Soup with Beef originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
What makes Soto Mie: Noodle Soup with Beef broth special?
The broth in Soto Mie: Noodle Soup with Beef gets its distinctive flavor from Ground spice paste: 5 shallots, 3 garlic cloves, 1 tsp coriander. The broth is typically simmered for hours to extract maximum flavor from the bones and spices.
Is Soto Mie: Noodle Soup with Beef difficult to make?
Soto Mie: Noodle Soup with Beef requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Soto Mie: Noodle Soup with Beef?
Store leftover Soto Mie: Noodle Soup with Beef in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.