Ingredients with Measurements:
- 500g of rice noodles
- 500g of beef meatballs (bakso)
- 1 chicken breast, boiled and shredded
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 2 cloves of garlic, minced
- 1 onion, sliced
- 2 tablespoons of vegetable oil
- 2 liters of chicken broth
- Salt and pepper to taste
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped scallions
- 2 tablespoons of chopped cilantro
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind coriander seeds, cumin seeds, and turmeric powder until fine.
2. In a large pot, heat vegetable oil over medium heat. Add sliced onions and minced garlic, sauté until fragrant.
3. Add ground spices, lemongrass, kaffir lime leaves, and bay leaves. Stir for a minute until fragrant.
4. Pour chicken broth into the pot, bring to a boil.
5. Add beef meatballs and shredded chicken breast into the pot. Simmer for 10 minutes.
6. Cook rice noodles according to package instructions.
7. To serve, place cooked rice noodles in a bowl, ladle the soup with meatballs and shredded chicken over the noodles.
8. Garnish with fried shallots, chopped scallions, and cilantro.
9. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Protein per serving: 25g
Carbohydrates per serving: 55g
Sodium per serving: 800mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Beef meatballs can be substituted with chicken meatballs or tofu.
Variations:
- Add boiled eggs, bean sprouts, and fried tofu as additional toppings.
- Use shrimp or fish instead of chicken and beef.
Tips and tricks:
- To make the soup more flavorful, let it simmer for a longer time.
- Use fresh ingredients for better taste.
- Adjust the amount of spices according to your preference.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
- Serve the soup in a large bowl with a spoon and chopsticks.
- Garnish with fresh herbs and lime wedges.
Garnishes:
- Fried shallots, chopped scallions, and cilantro.
Pairings:
- Serve with crackers or bread.
Suggested side dishes:
- Fried or steamed dumplings.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to balance the taste.
Food safety advice:
- Make sure all ingredients are cooked properly before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Soto Mi Bakso is a traditional Indonesian soup that originated from Java.
Flavor profiles:
- Savory, slightly spicy, and aromatic.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian