Soto Mi Bogor
Sup • Indonesia
Tentang Soto Mi Bogor
Bogor soto with yellow noodles plus risoles (Dutch-influenced croquettes), daging sapi and crunchy lobak. Quirky combo, deep flavor.
How to Make Soto Mi Bogor (Traditional & Healthy Version)
Soto Mi Bogor is a beloved noodle soup hailing from the vibrant city of Bogor in West Java, Indonesia. Known for its comforting broth and unique combination of rice vermicelli, yellow noodles, tender beef, and fresh vegetables, this dish is a staple in Indonesian street food culture. The aromatic, slightly spicy soup is elevated by a squeeze of lime and a generous topping of fried shallots, creating a delightful balance of flavors and textures. What makes Soto Mi Bogor truly special is its ability to warm the soul while remaining light and nourishing. Traditionally enjoyed for breakfast or lunch, this soup is perfect for those seeking a filling yet low-calorie meal. Its popularity in Indonesia stems from its rich local heritage and the communal experience of enjoying a bowl with friends or family at a bustling warung (food stall). Health-conscious eaters will appreciate its lean protein, fiber-rich veggies, and the absence of heavy fats, making it a wholesome choice that doesn’t compromise on authentic Indonesian taste.
Ingredients(for 1 medium bowl (approx. 250 ml per serving))
- 100 g Beef brisket (Sliced thinly)
- 60 g Yellow egg noodles (Mi Kuning)
- 40 g Rice vermicelli (Bihun)
- 1 cup Cabbage (Thinly sliced)
- 1/2 cup Bean sprouts (Tauge)
- 2 stalks Celery (Finely chopped, Daun seledri)
- 2 tbsp Fried shallots (Bawang goreng)
- 2 cloves Garlic (Minced)
- 2 bulbs Shallots (Minced)
- 1/4 tsp White pepper
- 1/2 tsp Salt
- 700 ml Water (For broth)
- 1 fruit Lime (Cut into wedges)
- 1 tbsp Sweet soy sauce (Kecap manis, for serving) - optional
- 1 tbsp Chili sauce (Sambal, for serving) - optional
Instructions
- 1
Prepare the beef by boiling in 700 ml water over medium heat for 10 minutes until tender. Remove foam from the surface.
10 minutes
Skim the broth for a clear soup.
- 2
In a separate pan, sauté minced garlic and shallots until fragrant. Add white pepper and salt.
3 minutes
Use minimal oil or a non-stick pan for a healthier result.
- 3
Combine sautéed spices with the beef broth. Simmer for another 5 minutes to infuse flavors.
5 minutes
Taste and adjust seasoning as needed.
- 4
Blanch yellow noodles and rice vermicelli in boiling water for 1-2 minutes. Drain well.
2 minutes
Do not overcook to maintain noodle texture.
Why This Dish is Healthy
This healthy version of Soto Mi Bogor avoids deep-frying and uses lean beef, making it ideal for weight management and heart health. The generous amount of vegetables increases fiber and micronutrient content while keeping calories low. By using minimal oil and offering sambal and kecap manis as optional toppings, the soup remains low in saturated fat and sodium, suitable for health-conscious individuals.
Soto Mi Bogor is a balanced, nutrient-rich soup that provides lean protein from beef, complex carbohydrates from noodles and vermicelli, and ample vitamins from vegetables like cabbage and bean sprouts. The broth is low in fat, and the inclusion of fresh herbs and lime adds vitamin C, antioxidants, and a burst of flavor without extra calories. This dish is perfect for those who want a light, filling meal with only 65 calories per serving, 4g protein, 8g carbs, and 2g fat.
Pro Tips
- 💡Tip 1: Use homemade beef broth for a richer, more authentic flavor.
- 💡Tip 2: Prepare all toppings in advance for quick assembly at mealtime.
- 💡Tip 3: Adjust the spiciness by serving sambal on the side, letting everyone customize their bowl.
Storage & Serving
Store the broth and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth before serving and assemble fresh to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 65.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
