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Mee Soto
Makan Tengah Hari • Malaysia
How to Make Mee Soto (Traditional & Healthy Version)
Mee Soto is a beloved Malaysian noodle soup, celebrated for its aromatic broth and satisfying blend of spices and fresh herbs. Traditionally enjoyed across Malaysia, especially by the Malay community, Mee Soto is a staple at family gatherings and festive celebrations. Its roots are deeply intertwined with Malaysia's multicultural heritage, with influences from Malay and Indonesian cuisines, showcasing a harmony of spices like kunyit (turmeric), serai (lemongrass), and daun sup (local celery leaves). This vegetarian Mee Soto recipe brings all the comforting flavors of the original while being both lighter and health-conscious. The clear, fragrant broth is made with local ingredients such as tofu, taugeh (bean sprouts), and a medley of fresh vegetables, resulting in a dish that is nourishing and full of flavor. Mee Soto is loved for its savory, mildly spicy soup and springy yellow noodles, making it a perfect option for lunch or a wholesome midday meal. This healthy adaptation is ideal for anyone looking to enjoy authentic Malaysian flavors while watching their calorie intake.
Bahan-bahan(untuk 1 large bowl (approx. 400g per serving))
- 200g Yellow noodles (Mee Kuning)
- 100g Firm tofu (Tauhu, cubed)
- 1 cup Bean sprouts (Taugeh, rinsed)
- 1 small Carrot (Julienned)
- 1 cup Cabbage (Shredded)
- 1 stalk Lemongrass (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, tied into a knot)
- 3 cloves Garlic (Minced)
- 2 Shallots (Thinly sliced)
- 1/2 tsp Turmeric powder (Kunyit)
- 1/2 tsp White pepper (Lada putih)
- 800ml Vegetable stock (Homemade or low-sodium)
- 2 stalks Spring onions (Chopped, for garnish) - pilihan
- 1 tbsp Fried shallots (Bawang goreng, for garnish) - pilihan
- 2 Lime wedges (For serving) - pilihan
- To taste Salt
Arahan
- 1
Prepare all vegetables: julienne the carrot, shred the cabbage, rinse the bean sprouts, and cube the tofu. Set aside.
5 minutes
Use fresh local produce for best flavor and nutrition.
- 2
In a pot, heat a small amount of oil and sauté minced garlic and sliced shallots until fragrant.
3 minutes
Do not burn the garlic; gentle heat brings out sweetness.
- 3
Add bruised lemongrass, pandan leaf, turmeric powder, and white pepper. Stir for 1 minute until aromatic.
1 minute
Bruising lemongrass helps release its essential oils.
- 4
Pour in the vegetable stock and bring to a gentle boil. Add cubed tofu, carrot, and cabbage. Simmer for 10 minutes.
10 minutes
Simmer gently to retain nutrients in the vegetables.
Kenapa hidangan ini sihat
Mee Soto in this vegetarian, health-conscious version is light, nourishing, and free from excess oils or animal fats. The use of fresh vegetables and tofu ensures high nutrient density and satiety without overloading on calories. It is suitable for those seeking a wholesome meal that supports balanced blood sugar, is gentle on digestion, and fits well within calorie-controlled diets. Ideal for anyone wanting authentic Malaysian flavor with a healthy twist.
This vegetarian Mee Soto is packed with plant-based protein from tofu, dietary fiber from fresh vegetables, and complex carbohydrates from yellow noodles. Lemongrass and pandan provide antioxidants, while turmeric adds anti-inflammatory benefits. The clear vegetable broth is low in fat and sodium, especially when using homemade or low-sodium stock. This dish delivers a good balance of macros, vitamins A and C, and essential minerals like potassium and iron.
Petua
- 💡Tip 1: Use homemade vegetable stock for a cleaner, more flavorful broth.
- 💡Tip 2: Add a slice of galangal for an extra layer of aroma.
- 💡Tip 3: Serve with fresh chili paste (sambal) on the side for those who prefer extra heat.
Penyimpanan & hidangan
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently before serving and assemble with fresh garnishes for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 420.0 kcal |
