Can I make this soup vegetarian?
Yes, you can substitute the beef with mushrooms or tofu and use vegetable broth.
LUNCH
Indonesian Soto Mie with Beef and Crispy Spring Rolls
This hearty Indonesian Soto Mie features tender beef, chewy noodles, and a rich, aromatic broth, elevated by the unique addition of crispy spring rolls. It's a comforting and flavorful noodle soup perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
02
In the same pot, reduce heat to medium. Add minced garlic, sliced ginger, turmeric powder, and coriander powder. Sauté for 2 minutes until fragrant, stirring constantly to prevent burning.
03
Return the seared beef to the pot. Pour in 6 cups of beef broth, add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the beef is tender.
04
While the beef simmers, cook the fresh yellow noodles according to package instructions. Drain and set aside. Cook the 8 mini spring rolls according to package directions until golden and crispy.
05
To serve, divide the cooked noodles among 4 serving bowls. Ladle the hot beef broth and tender beef over the noodles.
06
Top each bowl with 1/2 cup of fresh bean sprouts, 2 crispy mini spring rolls, sliced scallions, and a sprinkle of fried shallots. Serve immediately.
About This Recipe
This hearty Indonesian Soto Mie features tender beef, chewy noodles, and a rich, aromatic broth, elevated by the unique addition of crispy spring rolls. It's a comforting and flavorful noodle soup perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a stalk of lemongrass (bruised) and a few kaffir lime leaves to the broth while it simmers. Adjust the spice level by adding a pinch of chili flakes to the broth.
Easy Substitutions
Chicken can be used instead of beef for a lighter version. Tofu puffs can replace spring rolls for a vegetarian option. Rice vermicelli can be used in place of yellow noodles.
Storage & Reheating
Store leftover soto mie broth and beef separately from noodles and toppings in airtight containers in the refrigerator for up to 3 days. Reheat the broth and beef gently on the stovetop, then assemble with freshly cooked noodles and toppings.
Serving Suggestions
Serve with a side of sambal (chili paste) for those who enjoy extra heat. A wedge of lime can be squeezed over the soup for a bright, tangy finish. Offer hard-boiled eggs, cut in half, as an additional topping. Enjoy with a glass of iced tea.
Common Mistakes
Overcooking the noodles can make them mushy; cook them just until al dente. Not simmering the beef long enough will result in tough meat; ensure it's fork-tender. Forgetting to sear the beef initially will reduce the depth of flavor in the broth. Adding spring rolls too early will make them soggy; add them just before serving.
Frequently Asked Questions
What kind of noodles are best?
Fresh yellow egg noodles are traditional, but ramen noodles or rice vermicelli also work well.
Can I prepare this ahead of time?
The broth and beef can be made a day in advance. Store separately and assemble just before serving for best results.
MORE TO KNOW
The key to a great soto mie is a deeply flavorful broth. Simmering the beef slowly allows the flavors to meld beautifully. If you have time, browning the beef well before adding the liquids will create a richer, more complex base. The crispy spring rolls add a delightful textural contrast to the soft noodles and tender beef, making this dish truly unique.
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