Soto Mie is a popular Indonesian noodle soup dish that originated from the Chinese-Indonesian community. The name “Mie” means noodles in Indonesian, while “Soto” refers to a traditional Indonesian soup. This comforting and flavorful dish typically features thin, yellow egg noodles served in a rich chicken or beef broth, accompanied by various toppings such as cooked vegetables, meat (beef or chicken), boiled eggs, and tofu.

Recipe: Soto Mie

Ingredients:

For the Broth:

• 2 lbs chicken breast or thighs
• 4 cups water
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 piece of ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• Salt and black pepper

For the Noodles and Toppings:

• 8 oz thin yellow egg noodles (mie)
• 1 cup cooked beef or chicken, diced
• 1 cup mixed vegetables (e.g., bean sprouts, bok choy, carrots, green onions)
• 2 boiled eggs, sliced
• 1/4 cup firm tofu, cut into small cubes
• Scallions, chopped (optional)

Instructions:

1. Make the Broth:
   • In a large pot, combine chicken or beef, water, onion, garlic, ginger, star anise, and cinnamon stick.
   • Bring to a boil, then reduce heat and simmer for 30 minutes.
   • Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
2. Cook the Noodles:
   • Cook the egg noodles according to package instructions or until al dente. Drain and set aside.
3. Prepare the Toppings:
   • Cook the beef or chicken, vegetables, and tofu separately as needed.
4. Assemble Soto Mie:
   • Divide cooked noodles among bowls.
   • Ladle hot broth over the noodles.
   • Add cooked meat, vegetables, boiled eggs, and tofu on top of the noodles.
   • Garnish with chopped scallions if desired.