 Soto mie bogor style, noodle and rice vermicelli, cabbage, tomato, (cartilage and tendons ofcow's trotters) andtripes, risoles spring rolls, served in broth soup, added sweet soy sauce, sprinkled 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, also popular inMaritime Southeast Asia |
| Associatedcuisine | Indonesia,Singapore,Malaysia |
| Serving temperature | Hot |
| Main ingredients | Chicken, or beef soups with noodle |
| 433[2] kcal (1,810 kJ) | |
Soto mie,[3]Soto mi, orMee soto[4] is a spicyIndonesiannoodle soup dish[5] commonly found in Indonesia, Malaysia, and Singapore.Mie meansnoodle made of flour, salt and egg, whilesoto refers toIndonesian soup. In Indonesia, it is calledsoto mie and is considered one variant ofsoto, while inMalaysia andSingapore it is calledmee soto.
Soto mie can be made of beef, chicken, oroffals such askaki sapi (skin, cartilage and tendons ofcow's trotters) ortripes. People may exchange noodles for rice or rice vermicelli according to their preference. A combination of either noodle orrice 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. Condiments are usually added, such asjeruk nipis (lime juice),sambal, bawang goreng (friedshallot), vinegar,kecap manis (sweetsoy sauce), andemping.
Yellow noodles served insoto soup is mainly known in two major different versions; the beef (soto mie) and chicken (mee soto) versions.
The most popularsoto mie in Indonesia comes fromBogor, West Java.[3] It is a popular street food sold by travellinggerobak or cart vendors frequenting business and residential areas in cities and towns in Indonesia. The beef broth soup is spiced withshallot, garlic,candlenut,peppercorn, groundebi (dried shrimp),daun salam (Indonesian bayleaf), lime leaves, bruisedlemongrass and lime juice.[6] It is made of beef orcow's trotters (tendons, skin and cartilage) with noodles, slices of risole (fried spring rolls withbihun and vegetables filling similar tolumpia), tomato, cabbage, potato, and celery. The Jakarta (Betawi) version is very similar to the version found in Bogor, but beef meat is preferred over cow's trotters, andgalangal is added in its spice mixture.[7]
InSingapore andJohor,Malaysia, the most popular variant ismee soto ayam (chicken noodle soto).Mee soto is a spicy noodle soup dish that combines the Indonesian chicken broth known assoto ayam with thick yellow Hokkien noodles.[8] The chicken broth is spiced with spice paste made of ground peppercorns, coriander, garlic, candlenut, galangal, red onion, turmeric, bruised lemongrass, cardamom, cloves and cinnamon.[9]
Mee soto is a Javanese influenced dish, and quite popular in Singapore and Johor. Basically it is pretty similar withsoto ayam (chicken soto) commonly served in Indonesia, with exception it is served with noodle instead of rice vermicelli. The origin of thesoto ayam broth used for makingmee soto can be traced to theMadurese migrant ethnic group residing in the Indonesian city of Surabaya in East Java.[8] The East Javanese immigrants fromMadura andLamongan settled in Johor and Singapore, bringing with them the spicysoto ayam broth dish, and replacing the rice dumpling (lontong) with yellow noodle.
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