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Soto Mie
Indonesian Noodle Soup
A fragrant and flavorful Indonesian noodle soup, Soto Mie, originating from Bogor. This version features a rich yellow broth, tender beef and offal, and is traditionally served with crispy risol (fried spring rolls) and fresh garnishes.
đ§ Ingredienser
- 300 g Beef brisket or shank(Cut into 2-inch pieces)
- 200 g Beef offal (e.g., tripe, lungs, tendon)(Cleaned and cut into bite-sized pieces)
- 2.5 L Water
- 2 stalks Lemongrass stalk(Bruised)
- 3 leaves Bay leaves
- 3 cm Galangal(Bruised)
- 1.5 tsp Salt(Or to taste)
- 1 tsp White peppercorns(Whole)
- 8 cloves Shallots(Peeled)
- 5 cloves Garlic cloves
- 2 cm Turmeric (fresh)(Peeled)
- 3 pieces Candlenuts (kemiri)(Optional, for richness)
- 2 tbsp Vegetable oil(For sautéing)
- 400 g Yellow noodles (mie telur)(Fresh or dried, cooked according to package directions)
- 6 pieces Risol (Indonesian fried spring rolls)(Store-bought or homemade, fried until golden and cut into pieces)
- 2 medium Tomatoes(Diced)
- 1/2 cup Celery leaves(Chopped)
- 6 wedges Lime wedges(For serving)
- for garnish Fried shallots
- for serving Chili sauce (sambal)
đšâđł Instruktioner
- 1
Prepare the broth base: In a large pot, combine the beef, offal, 2.5 liters of water, bruised lemongrass, bay leaves, and bruised galangal. Bring to a boil over high heat. Skim off any foam or impurities that rise to the surface. Reduce heat to low, cover, and simmer gently for at least 1 hour, or until the meat and offal are tender. Remove the meat and offal, strain the broth, and discard the solids (lemongrass, bay leaves, galangal). Return the broth to the pot.
â±ïž 1 hour 15 minutes - 2
Make the spice paste: While the broth is simmering, prepare the spice paste. Combine the peeled shallots, garlic cloves, peeled fresh turmeric, and candlenuts (if using) in a food processor or mortar and pestle. Process or pound until a smooth paste is formed. You may need to add a tablespoon of water or oil to help blend.
â±ïž 15 minutes - 3
Infuse the broth: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the spice paste and sauté, stirring constantly, until fragrant and the color deepens, about 5-7 minutes. Be careful not to burn it. Add this sautéed spice paste to the simmering broth. Stir well to combine. Add the whole white peppercorns and salt. Continue to simmer the broth for another 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
â±ïž 20 minutes - 4
Cook the noodles: While the broth is simmering, cook the yellow noodles according to the package instructions. Drain well.
â±ïž 5 minutes - 5
Assemble and serve: To serve, place a portion of cooked yellow noodles in each serving bowl. Ladle the hot, fragrant soto mie broth over the noodles. Top with pieces of the cooked beef and offal. Garnish generously with diced tomatoes, chopped celery leaves, fried shallots, and a piece of cut risol. Serve immediately with lime wedges and chili sauce on the side for guests to customize their soup.
â±ïž 5 minutes
đĄ Proffstips
- âFor a richer broth, you can use a mix of beef cuts and bones.
- âEnsure the offal is thoroughly cleaned to avoid any unpleasant odors or tastes.
- âRisol adds a delightful textural contrast; if unavailable, crispy fried wontons can be a substitute.
- âThe yellow color comes from the fresh turmeric; adjust the amount for a more intense color.
- âBogor Soto Mie is known for its specific blend of spices and the inclusion of risol.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a lighter soup, omit the offal and use only beef.
- Add other vegetables like shredded cabbage or bean sprouts for extra crunch.
- A vegetarian version can be made using vegetable broth and tofu or tempeh.