Mie Sop Indonesia - Noodle Soup

Mie Sop Ayam (chicken noodle soup) is a popular and affordable street food here. The vendors normally show up wandering around busy streets after lunch time. The portion is small, and not filling. So instead of taking it as main meal, most people enjoy it as snacks or light meal.

This soupy noodle with bits of chicken meat floating on top with fried shallots, chopped greens is the easiest survival kits for self-made entrepreneur. Certain vendors have certain “secret ingredients”. Some with extra special broth, some with extra funky condiments. I once had some with splashes of peanut sauce that made my stomach go all funny

Street version of “mie sop ayam” (“mie” as in noodles, “sop” as in soup, “ayam” as in chicken) has something in common, heavily seasoned with chicken flavored powder/stock, extra sugar and salt, splashed with sweet soy sauce, bloody red tomato sauce and green chili paste. With a bottle of ice tea, that’s a meal. Although most of them will tell you the secret is in the broth, I will tell anyone who would listen that it is the condiments. The crunch of tapioca crackers, the sweet and sour of tomato sauce, the tanginess of deep fried shallot flakes do all they can to mask the real quality of the broth. Sneaky .. sneaky …

The real challenge for cooking homestyle mie sop is the preparation of the condiments. But sometimes, less is more! Making the soup in one big batch takes as much work as a small batch. It freezes well, and can be heated up easily. Tossed some fresh noodles or dried noodles or even pasta. That’s mie sop! Enjoy it with splashes of tomato sauce, sweet soy sauce and chili sauce and sprinkle generous heaps of chopped spring onions.


Indonesian Chicken Noodle Soup

Makes 6-8 servings


Spices to be ground
3 cloves garlic (15 g)
5 shallots (50 g)
1 tsp ground white pepper
1/2 tbsp salt
1/2 cm fresh ginger
2 candlenuts

Whole spices for broth
1/2 star anise
2 cm length cinnamon stick
4 pieces cloves
1/4 fresh nutmeg
1 whole cardamom

Other ingredients
50 g chinese celery (divide into two, chopped finely for condiments and the other half for broth)
1 stalk spring onion (same as above)
1 tomato (quartered)
1 jicama (quartered), can be substituted with carrot
2 ltr water (for broth)

150 g yellow egg noodles (fresh or dried)

150 g rice vermicelli (dried)

Fried shallot flakes

Red and white tapioca crackers (fried till fluffy)

Slices of lime (optional)


In a large stock pot, boil water and add star anise, cinnamon, cloves, nutmeg and cardamom. Boil over high heat for 10 minutes. Lower heat to a simmer

Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle). In a skillet, heat 1/4 cup of vegetable cooking oil and quickly stir fry the ground spices till turned brown, for about 5 - 7 minutes.

Add the spices into the stock pot, and throw in tomato, jicama and chicken breasts. Turn the heat to medium. Cook for another 10 minutes or till boiling. Reduce heat to a simmer and remove the chicken breast from the broth. Add celery and spring onion to the broth

Deep fry chicken breast for 5 minutes till the skin turned brown and crunchy. Shred the chicken meat to small pieces or cube them.

Prepare the egg noodles and vermicelli by blanching them quickly with hot water for 2 - 4 minutes and drain well.

Remove the tomato, whole spices, jicama, spring onion and celery from the broth before serving.

To serve, first put cooked egg noodles and vermicelli in a deep dish or bowl. Add chicken bits and chopped celery and spring onions on top. Pour the boiling broth on top of the noodles. Add one tablespoon of sweet soy sauce and one teaspoon of tomato sauce. Sprinkle some shallot flakes and crackers. Serve with green chili dip.

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6 Responses to “Mie Sop Ayam – Indonesian Chicken Noodle Soup”

  1. 1

    Pepy @Indonesia Eats — May 26, 2010 @ 8:00 pm

    I only heard mie sop word from people who are from North Sumatra or travel to there. I myself never tried even though I have been to Medan 3 times :)

    Definitely, I’ll try one day. Thanks for the recipe.

    • Jun replied: — May 31st, 2010 @ 5:16 am

      You will have to visit me next time in town! Do try the recipe. It is very easy. Somehow the picture is not flattering. This is my second attempt at shooting Mie Sop. Third time is a charm. I hope ..

  2. 2

    Lenny — July 30, 2012 @ 9:19 pm

    Hi Jun, thanks for sharing. I have a quick question: How many chicken breasts does this recipe call for?

  3. 3

    Lenny — July 30, 2012 @ 9:19 pm

    Hi Jun, thanks for sharing. I have a quick question: How many chicken breasts does this recipe call for?

    • Jun replied: — September 26th, 2012 @ 11:05 pm

      Usually we only make use of one chicken breast. You can have add more meat if you want to.

  4. 4

    MEDAN BITES: Marriott Cafe — September 2, 2014 @ 2:14 am

    [...] Chicken noodle soup (What is this really called - Soto Ayam? Mie sop Ayam? Or Sup Ayam?) though not as good as Phoenix’ Hotel Yogyakarta was pwede na! [...]

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