Mee Soto

At first glance, one might think that Mee Soto is *just* souped noodles. That cannot be further from the truth! In Asia, Mee Soto is a hawker hero that can be found in almost every so many food store for a good reason – it’s damn sedap!
Over here, we normally use yellow noodles for our soto, and what really makes a difference is the use of star anise, cinnamon and other spices that make spice paste so tasty. Our choice was to top it off with shallots, fresh coriander and chicken meat.
So try out this popular noodle-y dish. It’s fun to cook, it’s yummy, and it’s something you won’t forget once you taste it!

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Directions

1.

Toast 50g coriander seeds with 10g white peppercorns in pan
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2.

Bruise 3 stalks of lemongrass
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3.

Add coriander seeds and peppercorns, 6 cloves garlic, 8 candlenuts, 40g ginger, 40g galangal, 1 red onion to food processor and blend into fine paste
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4.

Add 4 tbsp oil, 20 cardamon pods, 5 star anise, 10 cloves, 1 cinnamon stick to pot
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5.

Add spice paste and fry til fragrant
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6.

Add 3 litres water
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7.

Add 3 chicken thighs and legs
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8.

Add lemongrass and bring to boil, cover and simmering for 45 mins
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9.

Remove chicken from soup, and strain soup
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10.

Add 1 tbsp sugar and 2 tbsp salt (adjust to taste)
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11.

Shred chicken thigh into strips
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12.

Add 1 tbsp chicken powder
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13.

Blanch 200g yellow noodles with 40g bean sprouts
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14.

Add handful of shredded chicken thigh, soup stock, 15g fried shallots, and garnish with fresh coriander
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