Mee Soto

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 100 g chicken breast (poached then shredded)100g
  • 1 egg (hard-boiled)55g

Carbs· 1

  • 110 g yellow noodles110g

Vegetables· 5

  • 40 g bean sprouts40g
  • 20 g shallots (chopped)20g
  • 1 lemongrass stalk (bruised)6g
  • 6 g garlic (minced)(staple)6g
  • 10 g spring onion (sliced)(optional)10g

Spices· 3

  • 2 g turmeric powder(staple)2g
  • 3 g chicken stock cube (about ⅓ cube)(staple)3g
  • pinch of salt(staple)2g
  1. 8 min · hands-free

    In a pot, add the chicken breast, ~500 ml water, the bruised lemongrass and a pinch of salt; simmer over medium heat 8 min until cooked, then lift out, cool a little and shred.

    Why? Poaching the breast whole then shredding keeps the juices in the broth — no battered, deep-fried layer of oil like fried chicken toppings — and the broth gains real chicken flavour for free.

    Tip: Don't overcook the chicken — 8 min to just-done keeps it tender; longer dries it out.

    08:00

    Next up:To the broth, add the chopped shallots, garlic, turmeric and stock cube; simmer gently 5 min into a clear golden soup.

  2. 5 min · hands-free

    To the broth, add the chopped shallots, garlic, turmeric and stock cube; simmer gently 5 min into a clear golden soup.

    Why? Simmering the aromatics straight in the broth, with no extra frying oil, gives soto its signature turmeric fragrance — the aroma comes from slow simmering, not oil.

    Tip: Taste the broth for seasoning — the stock cube is already salty, so go easy on extra salt.

    05:00

    Next up:Separately blanch the yellow noodles and bean sprouts for about 30 sec each and pile into a bowl; hard-boil the egg and halve it.

  3. 1 min · hands-free

    Separately blanch the yellow noodles and bean sprouts for about 30 sec each and pile into a bowl; hard-boil the egg and halve it.

    Why? Blanching the noodles and sprouts separately keeps the broth clear and the sprouts crisp; a boiled egg replaces a fried one — same protein without the frying oil.

    Tip: Over-blanched sprouts go limp — 30 sec is enough.

    00:30

    Next up:Ladle the golden broth over the noodles, top with the shredded chicken and egg, scatter spring onion. Serve sambal-kicap in a small dish on the side to dip.

  4. Ladle the golden broth over the noodles, top with the shredded chicken and egg, scatter spring onion. Serve sambal-kicap in a small dish on the side to dip.

    Why? Keeping the sambal-kicap on the side lets you dip only as much as you want, controlling the heat and sugar instead of stirring an oily chili paste through the whole bowl.

    Tip: Squeeze a few drops of lime into the broth — the acidity brightens the whole bowl.