My All Time Favourite Mee Soto (Noodles in Fragrant Chicken Broth)

If you haven’t had Soto Ayam, you don’t know what you are missing. I cannot live without it. When I was preparing to leave Singapore, this was one of the recipes I made sure I got off my mum. Soto ayam is spicy chicken broth which originated from Indonesia but has since made its mark across Singapore and Malaysia. The broth can be served with rice cakes, vermicelli or yellow egg noodles. Topped with shredded chicken, bean sprouts, coriander leaves, fried shallots and paired with begedil (potato cakes) and sambal kicap (spicy black sauce). There are many versions to this well loved dish but this is the version that is most popular in Singapore.

What you need:

The broth
3 cloves
1 cinnamon stick
4 star anise
5 cardamon pods
3 lemongrass, bruised
3.5L water
2 chicken maryland(thigh and drumstick)
3 chicken wings
Egg noodles or Vermicelli noodles, blanch in hot water, drained & set aside.
5tbs vegetable Oil
Salt to taste

To Blend
40g coriander seeds, pan toasted
10g white peppercorns, pan toasted
5 garlic cloves
6 candlenuts
30g galanghal, peeled and chopped
40g ginger, peeled and chopped
1 red onion, peeled and chopped
2tbs water

Coriander leaves, finely chopped
Bean sprouts, trimmed & washed
Fried shallots

Here is how:

In a food processor, blend coriander seeds, white peppercorns, garlic cloves, candlenuts, galanghal, ginger, red onion with 2tbs water to a fine paste.

In a large stockpot, heat up the oil over medium heat and fry cloves, cinnamon, star anise, cardamon pods till fragrant, about 1-2 minutes.
Add in the paste and fry till the paste turns color and mixture is a little dry. Stirring often and making sure paste does not burn.
Add in water, chicken pieces and lemongrass. Cover and let it boil then lower the heat and simmer for 45minutes.

Remove the chicken pieces and once they are cool, shred and set aside.

Season the soup with salt and turn off the heat.

To serve, place some noodles in a bowl, topped with shredded chicken, begedil (potato cake) and all the garnishes and pour hot soup over. If you want to add some spiciness, mix in the spicy black sauce.


Begedil is almost the Malay equivalent of potato rosti. You can have a vegetarian version or as we like it with mince beef. I have loved this potato cake since I was a child and I am sure if you are a potato head like myself, you will be a fan of it too.

A vegetarian version without mince beef, before they get dunked into beaten egg mixture and into the hot pan.

With mince beef, how it should be.

What you need:
This makes 15 pieces.
3 large potatoes, peeled, washed and cut into 1cm thick pieces
150g mince beef, fried without oil and set aside
Handful of parsley, finely chopped
Fried shallots, to your desired amount
1tsp grated nutmeg
1tsp ground white pepper
Salt to taste
2 eggs, beaten
Vegetable oil

Here is how:
In a small saucepan, fry the beef without oil till dry and set aside.
In a medium saucepan, heat up the oil over medium heat and fry the potatoes till just tender and remove.
In a pestle & mortar, mash potatoes soon as you remove from pan. You will do this in batches.
Scrape the mashed potatoes into a bowl and mix in the beef, parsley, fried shallots, grated nutmeg, white pepper, salt and 3-4 tbs beaten egg.
Set aside the remaining beaten egg.
Mix through with your hands and shape them into small balls and flatten gently.
Once you are ready to fry them, dip them into the remaining beaten egg and fry them over low heat till golden brown on both sides.

Sambal Kicap (Spicy Black Sauce)

What you need:
4 red chillies, roughly chopped
3 green chillies, roughly chopped
1 garlic clove
1/4cup Kicap manis (Sweet soy sauce)
1tbs lemon or lime juice
1tsp sugar
Salt to taste

Here is how:
In a food processor, grind the chillies and garlic to a fine paste.
Remove paste to a bowl and add in the rest of the ingredients and mix well.

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Discover the hidden kitchen within you.
This entry was posted in Everything Asian, Everything Savoury and tagged , , , , , , , , , , , , , . Bookmark the permalink.

1 Response to My All Time Favourite Mee Soto (Noodles in Fragrant Chicken Broth)

  1. RS says:

    I’ve tried this recipe and all I can say its damn shiok! Thank you for sharing!

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