''Soto mie'', ''Soto mi'', or ''Mee soto'' is a spicy
Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. ''Mie'' means noodle made of flour, salt and egg, while '' soto'' refers to
Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
soup. In Indonesia, it is called ''soto mie'' and is considered one variant of '' soto'', while in Malaysia and Singapore it is called ''mee soto''.
Ingredients
''Soto mie'' can be made of beef, chicken, or offals such as ''kaki sapi'' (skin, cartilage and tendons of cow's trotters) 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
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
, 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 as ''jeruk nipis'' (lime juice), '' sambal, bawang goreng'' (fried shallot), vinegar, ''kecap manis'' (sweet
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
), and ''
emping
Emping (also known as arifin) are a type of Indonesian chips, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are availa ...
''.
Variants
Yellow noodles served in ''soto'' soup is mainly known in two major different versions; the beef (''soto mie'') and chicken (''mee soto'') versions.
Soto mie (Bogor and Jakarta)
File:Soto Mie Bogor Cart 1.JPG, A travelling ''Soto mie bogor'' cart on Jakarta street, with the ingredients displayed on the window
File:Soto Mie Bogor 1.JPG, ''Soto mie bogor'' sold on Jakarta street
The most popular ''soto mie'' in Indonesia comes from
Bogor
Bogor ( su, , nl, Buitenzorg) is a city in the West Java province, Indonesia. Located around south of the national capital of Jakarta, Bogor is the 6th largest city in the Jakarta metropolitan area and the 14th overall nationwide. It is a popular street food sold by travelling ''gerobak'' or cart vendors frequenting business and residential areas in cities and towns in Indonesia. The beef broth soup is spiced with shallot, garlic, candlenut, peppercorn, ground ''ebi'' ( dried shrimp), ''daun salam'' (Indonesian bayleaf), lime leaves, bruised
lemongrass
''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
Some ...
and lime juice. It is made of beef or cow's trotters (tendons, skin and cartilage) with noodles, slices of risole (fried spring rolls with '' bihun'' and vegetables filling similar to '' lumpia''), 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, and galangal is added in its spice mixture.
Mee soto (Singapore and Johor)
In Singapore and Johor, Malaysia the most popular variant is ''mee soto ayam'' (chicken noodle soto). ''Mee soto'' is a spicy noodle soup dish that combines the Indonesian chicken broth known as '' soto ayam'' with thick yellow Hokkien noodles. 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. It is a Javanese influenced dish, and quite popular in Singapore and Johor. 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. The origin of the ''soto ayam'' broth used for making ''mee soto'' can be traced to the Madurese migrant ethnic group residing in the Indonesian city of Surabaya in East Java. The East Javanese immigrants from Madura and Lamongan settled in Johor and Singapore, bringing with them the spicy ''soto ayam'' broth dish, and replacing the rice dumpling (''lontong'') with yellow noodle.
Laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...