Quick Weeknights · Indonesian
Soto Mie Bogor
This beef noodle soup from West Java features a spice-laden broth served with fresh, crisp vegetables.
Why This Works
The deep, savory foundation of the slow-simmered beef stock provides the perfect canvas for the brightness of the aromatics. By incorporating sweet soy sauce at the final moment, we achieve a delicate balance that bridges the earthy brisket with the fresh crunch of cabbage and tomatoes, resulting in a harmonized bowl that honors the complex traditions of Bogor cuisine.
The Upgrade
Add a tablespoon of crispy fried garlic bits on top for texture.
Chef's Secret
Michelin TechniqueBruise the lemongrass with the back of your knife to release the essential oils before tossing it into the pot.
Ingredients
Total time including resting: 45 min
Directions
Heat the vegetable oil in a large pot over medium heat and sauté the minced shallots and garlic until fragrant and translucent.
5 minAdd the beef brisket slices to the pot and sear until browned on all sides.
5 minPour in the beef stock and add the bruised lemongrass; bring the mixture to a rolling boil.
5 minReduce the heat to low and simmer to allow the aromatics to fully infuse the broth.
20 minWhile the broth simmers, blanch the yellow egg noodles in a separate pot of boiling water until al dente.
5 minStir the sweet soy sauce into the finished broth and ladle the soup over bowls containing the noodles, shredded cabbage, and diced tomato.
5 minWine Pairing
Gewürztraminer
White Wine
The BottleHugel et Fils Gewürztraminer
The spicy, exotic notes of this wine match the intensity of the broth. It cuts through the spice and supports the varied textures of the noodles and vegetables.
Nutrition per Serving
410
calories
25g
protein
45g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Emping Crackers
Serve these slightly bitter melinjo nut crackers to provide a deep crunch and savory depth to the noodle soup.
Ingredients
Directions
Heat the neutral oil in a heavy-bottomed pot to 350°F.
Add a handful of raw emping crackers to the oil, ensuring they are not crowded.
Fry for 15-20 seconds until they puff and become golden brown.
Remove immediately with a slotted spoon and drain on paper towels.
Season lightly with fine sea salt while still warm.
Serve alongside the soup to maintain crispness.
Side Dish
Lime Wedges and Fried Shallots
Offer lime for acidity and fried shallots for an umami crunch to customize the beef broth profile.
Ingredients
Directions
Heat the oil in a small skillet over medium heat.
Add the sliced shallots, ensuring they are submerged in the oil.
Fry until golden brown and crisp, stirring occasionally to prevent burning.
Drain the shallots on paper towels and allow them to cool completely.
Arrange the lime wedges on a small serving platter.
Place the fried shallots in a small ramekin to be added to the soup as a final aromatic flourish.
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