Name: Javanese Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 300 g yellow noodles; 1 liter chicken or beef broth; 100 g bean sprouts; 2 boiled eggs; 3 fried/minced garlic cloves; 1 teaspoon salt; 1/2 teaspoon sugar; Koya: 3 tablespoons toasted dried shrimp + fried shallots, pounded; Celery, scallion; Lime, sambal

About this recipe

Mie kuah Jawa is lighter than bakso: a clear savory broth finished with koya (toasted dried shrimp powder).

Prep sprouts, celery, and egg before ladling.

Add koya at the table so it stays fragrant.

Prep & cook time

Prep15 minutes
Cook35 minutes
Total35 minutes
Servings4 servings
LevelEasy

Tools you need

Wok
Pot
Knife
Spatula

Ingredients

300 g yellow noodles
1 liter chicken or beef broth
100 g bean sprouts
2 boiled eggs
3 fried/minced garlic cloves
1 teaspoon salt
1/2 teaspoon sugar
Koya: 3 tablespoons toasted dried shrimp + fried shallots, pounded
Celery, scallion
Lime, sambal

Directions

Boil broth; season with salt, sugar, and garlic.
Cook noodles; arrange in bowls with sprouts and egg.
Ladle hot broth. Top with koya, celery, and scallion.
Serve with lime and sambal.

Kitchen tips

Broth must be boiling hot.
Make koya fresh.
Never stir sambal into the whole pot.

Serve with

Crackers
Sambal
Iced tea

How to store

Keeps 1–2 days refrigerated. Reheat before serving.

Common mistakes

Cool broth.
Mushy noodles.
Adding koya too early so it turns soggy.