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Soto mee (noodle soup): recipe illustration
Soups

Soto mee (noodle soup)

A noodle soup made with a beef broth flavoured with ginger and coriander, topped with fried onion and fresh coriander. A friendly Malay dish, served hot, often at breakfast or lunch.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Put the beef in cold water with the ginger, garlic and halved onion, bring to the boil and skim.
  2. Lightly toast the coriander and cumin in a dry pan for 2 minutes, then coarsely crush them and add them to the broth with the clove.
  3. Simmer gently for 1 hour 30 minutes until the meat is tender, then remove the meat and slice it thinly.
  4. Strain the broth through a sieve, adjust the seasoning with salt, pepper and fish sauce.
  5. Fry the sliced onions in a little oil until golden and crispy.
  6. Cook the noodles in boiling water for 2 minutes, drain them and divide them between the bowls with the meat.
  7. Pour in the hot broth, garnish with hard-boiled egg quarters, fried onion, fresh coriander and a squeeze of lime juice.

Variations and tips

Chicken version. Replace the beef with chicken thighs and reduce the broth cooking time to 35 minutes.

For a clearer broth. Remove the garlic and onion before cooking the broth and add them fried only at serving.

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Original Ecomely recipe.