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Soto Mie Bogor (Indonesian Beef Noodle Soup with Crispy Spring Rolls)

Fragrant, rich, and satisfying – a West Java street food classic
Soto Mie is a comforting noodle soup from Indonesia, especially beloved in Bogor, West Java. It combines savory beef broth infused with turmeric and spices, served over egg noodles with fresh cabbage, tomato, and crunchy fried spring rolls (lumpia). A squeeze of lime and a spoonful of chili sauce elevate this dish into something unforgettable.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: Indonesian (Sundanese)
Calories: 480
Ingredients Method Notes

Ingredients
  

🥩For the Soup
  • 1 lb stewing beef or beef chuck cut into large cubes
  • 2 packs egg noodles mie telur, soaked in hot water for 5 minutes and drained
  • 2 cups thinly sliced cabbage kol
  • 3 medium tomatoes cut into wedges
  • 3 stalks scallions daun bawang, thinly sliced
  • 3 stalks celery leaves daun seledri, thinly sliced
  • 2 Indonesian bay leaves daun salam, or substitute with regular bay leaves
  • 2 kaffir lime leaves daun jeruk, torn
  • 6 cups water or low-sodium beef stock
🍥 For the Fried Spring Rolls (Lumpia)
  • 15 spring roll wrappers kulit lumpia, thawed if frozen
  • 10 oz ground beef daging cincang
  • 2 eggs lightly beaten
  • 2 garlic cloves minced
  • 4 shallots or 1 small red onion, minced
  • 1 small carrot julienned
  • ½ cup bean sprouts taoge
  • ½ tsp ground white pepper
  • ½ tsp salt
  • Vegetable oil for frying
🌶️ Spice Paste (Bumbu Halus)
  • 6 shallots or 1 small red onion
  • 2 garlic cloves
  • 1- inch fresh turmeric kunyit, or 1 tsp ground turmeric
  • ½ tsp whole white peppercorns or ground white pepper
  • ½ tsp salt
🍋 To Serve
  • 1 fresh lime or key lime jeruk nipis, cut into quarters
  • Optional: Indonesian chili sauce or sambal see notes

Instruction
 

Make the Fried Spring Rolls (Lumpia)
  1. Heat 4 tablespoons of vegetable oil in a pan. Sauté the garlic, shallots, pepper, and salt until fragrant.
  2. Add ground beef and cook until it browns. Stir in the julienned carrot and bean sprouts. Cook until tender, then remove from heat and let cool slightly.
  3. Mix in the beaten eggs to bind the mixture.
  4. Place 1 tablespoon of filling onto each spring roll wrapper. Roll tightly and seal with a bit of water. Repeat with remaining wrappers.
  5. Heat oil in a deep pan. Fry lumpia in batches until golden and crispy. Drain on paper towels, then cut into bite-sized pieces.
Prepare the Broth
  1. In a large pot, bring 6 cups of water or beef stock to a boil. Add beef and simmer over medium heat, skimming off foam.
  2. Blend or mash the spice paste ingredients into a smooth paste.
  3. Heat 4 tablespoons of oil in a pan. Sauté the spice paste with daun salam and daun jeruk until fragrant.
  4. Add the sautéed spices into the pot of simmering beef. Stir in scallions and celery. Simmer for 30–40 minutes until the beef is tender and broth is flavorful.
Assemble and Serve
  1. In serving bowls, layer noodles, sliced cabbage, tomato wedges, beef chunks, and fried lumpia.
  2. Pour hot broth over the contents of each bowl.
  3. Squeeze in lime juice to taste and serve with chili sauce or sambal on the side.

Notes

  • Mie Telur (egg noodles): Use thin Chinese egg noodles, ramen noodles, or even spaghetti if needed.
  • Daun Salam (Indonesian bay leaf): Substitute with regular bay leaves; flavor will differ slightly.
  • Daun Jeruk (kaffir lime leaves): Found in the freezer section at Asian groceries. If unavailable, use a strip of lime zest.
  • Kulit Lumpia (spring roll wrappers): Commonly sold frozen at Asian markets. Thaw before use.
  • Sambal: Use sambal oelek, sriracha, or homemade chili paste. For mild heat, serve sambal on the side.
  • Make-ahead tip: The broth and spring rolls can be prepared a day in advance and reheated before serving.
  • Optional variation – candlenuts (kemiri):
    Some regional or home-style versions of Soto Mie include 2–3 candlenuts (kemiri) blended into the spice paste for a richer, creamier broth. This adds a subtle nutty flavor and slightly thickens the soup. If using, sauté the blended candlenuts together with the spice paste. You can substitute macadamia nuts if candlenuts are unavailable.