Homemade Mee Bakso

Rainy days call for comforting noodle recipes and this Homemade Mee Bakso has got to be our next favourite cold-weather meal.


We made this popular Indonesian street food from scratch! Juicy, homemade meatballs, MSG-free beef broth packed with umami flavour, a mix of yellow and rice noodles — it’s time to warm yourselves up with this freshly-made bowl of Indonesian meatball noodle soup.


More recipes you might like:

Taiwanese Beef Noodle Soup

Vietnamese Beef Pho

Singapore Economic Bee Hoon

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500 g ground Beef
1 Egg white
1 Beef stock cube
3 tbsp Tapioca flour
1 tbsp fried Garlic
1 tbsp fried Shallot
1/2 tsp Baking powder
3 cubes Ice To slow down cooking process
2 kg Beef bones
20 g Ginger
3 tbsp fried Garlic
3 Cloves
1 g White peppercorns
1 stick Cinnamon
2 stalks Spring onion
Noodle to serve
Bok Choy
Kecap Manis
400 g Yellow noodle
300 g Rice noodle



To make Beef stock, blanch beef bones in water, bring to a boil till scum appears. Remove and wash beef bones till clean

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In a stockpot, pour in 4.5 liters of water or just enough water to submerge the beef bones and transfer back the beef bones inside.

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Add ginger, spring onion, sauteed garlic, cinnamon, cloves and peppercorn, simmer for 2 hours.

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To make beef balls, blend or mix ground beef with egg white, beef stock cube, tapioca flour, fried garlic, fried shallot, baking powder and crushed ice

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Squeeze the paste in your fists and use a spoon to scope and transfer to a bowl of boiled water.

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Strain stock and keep liquid.

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Cook beef balls in stock

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Set 4 bowls with preferred choice of noodle

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Blanch bok choy in beef stock, set on noodle at the side

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Pour boiling stock and beef balls onto noodles

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