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Mie Sop Medan (Medan-Style Chicken Noodle Soup)

This comforting noodle soup from Medan, North Sumatra, combines a fragrant chicken broth with two types of noodles—yellow egg noodles and rice vermicelli—topped with shredded fried chicken, fresh tomatoes, scallions, and crispy shallots. The broth is made from chicken simmered with classic Indonesian spices like kemiri (candlenuts), bunga lawang (star anise), and kapulaga (cardamom), creating a warm, subtly spiced flavor.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 5 people
Course: Main Course, Soup
Cuisine: Indonesian, Medan
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Broth & Chicken
  • 1.25 –1.5 lbs chicken bone-in thighs or breast
  • 6 cups water
  • 3 cloves garlic
  • 4 shallots or substitute with 1 small red onion
  • 3 kemiri candlenuts, toasted (Substitute: 1 tbsp raw cashews or macadamia nuts)
  • 1- inch piece fresh ginger
  • 1- inch piece lengkuas galangal, lightly crushed - Substitute: ginger if unavailable
  • 1 stalk serai lemongrass, crushed
  • 2 daun salam Indonesian bay leaves - Substitute: regular bay leaf or skip if unavailable
  • 1 tsp ground coriander
  • ½ tsp ground white or black pepper
  • 2 kapulaga green cardamom pods
  • 1 bunga lawang star anise
  • 1 stalk scallion green onion, cut into 3-inch pieces (for the broth)
  • Salt sugar, and bouillon powder to taste
  • Cooking oil for frying
For Assembly
  • 7 oz 200g fresh yellow egg noodles, boiled and drained
  • 3.5 oz 100g rice vermicelli (bihun), soaked in hot water until soft
  • Fried shredded chicken from the broth
  • 1 –2 fresh tomatoes thinly sliced
  • Fresh scallions thinly sliced (for topping)
  • Fried shallots store-bought or homemade

Instruction
 

Step 1: Prepare the Broth and Chicken
  1. Blend garlic, shallots, kemiri, ginger, coriander, and pepper into a smooth paste. You may add a bit of oil or water to help blend.
  2. Heat a little oil in a large pot and sauté the spice paste until aromatic (3–5 minutes).
  3. Add serai, lengkuas, daun salam, kapulaga, and bunga lawang. Stir to combine.
  4. Add chicken pieces and turn to coat with the spices.
  5. Pour in 6 cups of water. Bring to a boil, then reduce to a simmer.
  6. Add chopped scallions to the broth and cook for another 30–40 minutes, or until chicken is tender and flavors have infused.
  7. Remove the chicken from the broth. Let it cool slightly, then deep-fry until golden brown and crispy. Shred into bite-sized pieces.
  8. (Optional) Strain the broth for a clearer presentation.
Step 2: Prepare the Noodles
  1. Cook yellow egg noodles according to package instructions. Rinse with cold water and set aside.
  2. Soak rice vermicelli in hot water until soft. Drain well.
Step 3: Assemble and Serve
  1. In a serving bowl, layer some yellow noodles and bihun.
  2. Top with shredded fried chicken, fresh tomato slices, and sliced scallions.
  3. Ladle hot broth over everything.
  4. Finish with a sprinkle of crispy fried shallots.

Notes

  • Kemiri (candlenuts): These are traditionally used for their creamy, nutty flavor. If unavailable, raw cashews or macadamia nuts make a fine substitute.
  • Lengkuas (galangal): Common in Southeast Asian cuisine; available frozen or fresh at Asian groceries. If you can’t find it, ginger can be used, though the flavor will be slightly different.
  • Daun salam: A unique Indonesian bay leaf—regular bay leaf can be used instead, but the flavor is not identical. You can also omit if necessary.
  • Bihun: Rice vermicelli is widely available in Asian markets and even some Western supermarkets.
  • Fried shallots: These are sold pre-packaged in many Asian stores, or you can make your own by thinly slicing shallots and frying them until golden.
  • For extra richness, drizzle with a bit of sweet soy sauce (kecap manis) and squeeze of lime juice before serving.