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Soto Mie Bogor is a rich and aromatic Indonesian beef noodle soup that combines tender beef shank, flavorful spice paste, and vibrant toppings like fried potatoes, sliced cabbage, and golden risol fritters. The broth is infused with a blend of spices and aromatics, creating a fragrant and satisfying dish. The risol fritters add a delightful crunch and texture, while the vermicelli noodles soak up the flavorful broth beautifully. This dish is a true celebration of...
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Cut the beef into big pieces and boil for 10 minutes to remove the scum.
Toast the ebi, cinnamon, cloves, cumin, and candlenuts to bring out their flavors.
Blend the shallots, garlic, candlenuts, ginger, chilies, cloves, ebi, cumin, cinnamon, and nutmeg into a paste. Cinnamon, cloves, and nutmeg don't need to be blended.
Saute the spice paste with the aromatics (lemongrass, galangal, bay leaves, lime leaves) until fragrant.
In an instant pot, add 1.5 liters water, the beef, 1 tbsp salt, and the sauteed spices. Don't stir the spices into the beef so they don't burn on the surface. Cook on pressure cooker for 40 minutes.
Mix the flour, cornstarch, beef stock, white pepper, egg, water, and oil into a batter.
Heat a non-stick pan on medium-low, pour batter and swirl into a thin crepe, cook 1-2 minutes until set but not brown, then flip to a plate. Repeat with all batter.
Put a wrapper on a flat surface, add 1 tbsp vermicelli in the center, fold the bottom over, fold in the sides, and roll tightly into a spring roll. Brush some batter on the edge to seal. Repeat for all wrappers.
Fry the risol over medium heat until golden brown.
Once the beef is tender, add the chopped carrot, green onion stalk, salt, mushroom bouillon, sugar, and white pepper. Simmer until the carrot softens.
Assemble the bowl with fried potatoes, sliced cabbage, sliced tomatoes, vermicelli noodles, risol, and beef, then pour the hot broth over.
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Toast the spices to enhance their flavor before blending into the paste.
Do not stir the spices into the beef in the instant pot to prevent them from burning on the surface.
Use a non-stick pan to ensure the risol wrappers cook evenly and don't stick.
Can I use chicken instead of beef?
Yes, you can substitute beef with chicken, but the cooking time may vary depending on the cut of chicken used.
What can I use instead of candlenuts?
You can substitute candlenuts with macadamia nuts or almonds if they are not available.
Can I make the risol ahead of time?
Yes, you can prepare the risol ahead of time and store them in an airtight container. Reheat them before serving.
Can I skip the ebi?
Yes, you can skip the ebi if you prefer, but it adds a unique umami flavor to the dish.
How do I store leftovers?
Store the broth and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and assemble the bowl when ready to serve.
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