Soto Mie
In this recipe
About this recipe
Soto mie from Bogor combines soto broth, noodles, beef tendon, and sliced risoles in one hearty bowl.
Tendon needs a long simmer. The yellow broth comes from turmeric spices.
Fry risoles separately, slice, then build the bowl.
Prep & cook time
- Prep15 minutes
- Cook1 hour 15 minutes
- Total1 hour 15 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Wok
- Pot
- Knife
- Spatula
Ingredients
- 250 g yellow noodles
- 300 g beef tendon, simmered tender
- 200 g beef
- 1.5 liters broth
- Paste: 6 shallots, 4 garlic, 3 cm turmeric, 2 cm ginger, 1 tsp coriander, salt
- 2 lemongrass, 2 bay leaves
- 2 fried risoles
- Tomato, scallion, fried shallots
- Sweet tomato sauce to drizzle (optional)
- Lime, sambal
Directions
- Simmer beef and tendon until tender. Shred the beef.
- Sauté the paste into the broth with lemongrass and bay leaves; simmer 20 minutes.
- Cook noodles. Bowl noodles, tendon, beef, sliced risoles, and tomato.
- Ladle broth, top with fried shallots, serve with lime and sambal.
Kitchen tips
- Tendon must be truly soft.
- Make or buy risoles ready to fry.
- Broth must be piping hot.
Serve with
- Melinjo crackers
- Sambal
- Crackers
How to store
Keeps 1–2 days refrigerated. Reheat before serving.
Common mistakes
- Chewy tendon.
- Soggy risoles from sitting too long.
- Bland broth.