Ingredients with Measurements:
- 1 lb of beef, thinly sliced
- 8 cups of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 1 tsp of turmeric powder
- 1 tsp of salt
- 1 tsp of sugar
- 1 package of rice vermicelli noodles
- 2 cups of bean sprouts
- 2 hard-boiled eggs, sliced
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
- Fried shallots and garlic, for garnish
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large pot, bring 8 cups of water to a boil.
2. Add the beef, lemongrass, kaffir lime leaves, bay leaves, cinnamon stick, coriander seeds, cumin seeds, turmeric powder, salt, and sugar.
3. Reduce heat to low and let simmer for 1 hour, or until the beef is tender.
4. While the soup is simmering, prepare the rice vermicelli noodles according to package instructions.
5. Once the beef is tender, remove it from the pot and shred it with a fork.
6. To serve, divide the cooked noodles into bowls and top with shredded beef, bean sprouts, sliced hard-boiled eggs, and green onions.
7. Ladle the hot soup over the noodles and garnish with fried shallots and garlic.
8. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 12g
Carbohydrates per serving: 55g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken or tofu can be used instead of beef.
- If lemongrass is not available, use 1 tbsp of lemongrass paste.
- If kaffir lime leaves are not available, use lime zest.
- If bay leaves are not available, omit them.
- If coriander and cumin seeds are not available, use ground coriander and cumin.
- If rice vermicelli noodles are not available, use any type of rice noodles.
Variations:
- Add sliced mushrooms to the soup.
- Use coconut milk for a creamier soup.
- Add chili paste or chopped fresh chili for extra heat.
Tips and tricks:
- To make the soup more flavorful, toast the coriander and cumin seeds in a dry pan before grinding them.
- Use a slotted spoon to remove the lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick before serving.
- To make the soup spicier, add more chili paste or fresh chili.
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 heated through.
Presentation ideas:
Serve the soup in individual bowls with the toppings arranged neatly on top.
Garnishes:
Fried shallots and garlic.
Pairings:
Serve with a side of steamed rice.
Suggested side dishes:
Steamed vegetables, such as bok choy or broccoli.
Troubleshooting advice:
- If the soup is too salty, add more water.
- If the soup is too bland, add more salt or sugar to taste.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Soto Mi Sapi is a traditional Indonesian soup that is commonly served for breakfast or lunch.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot with lime wedges on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian