Top Four Soto Mie Places

Whenever I’m asked what my favourite food is, I always reply with Soto Mie. Consisting of rice noodles, yellow noodles, beef slices, tomatoes, fried potatoes, and served in beef broth, Soto Mie is a comfort food that can so easily be acquired here in Jakarta – from cart-pushing hawkers in residential areas to fancy restaurants. Amongst them all, though, four joints top my list of the best places to savour this bowl of delight, and I’m more than happy to share them with you.

Soto Mie Bakso Sarodja

One distinctive feature separates Soto Mie Bakso Sarodja from its counterparts: its meatball topping. The combination is just too heavenly to describe, and I’m sure its many fans would say the same thing. In fact, the word on the street is that previous tenants of the Istana Negara have made repeat visits to the establishment – from those during the New Order era up until Susilo Bambang Yudhoyono.

Soto Mie Lautze

Previously a small shop in Krekot, Central Jakarta, Soto Mie Lautze has grown in stature and opened a few outlets in several shopping malls across town. It may be a tad costly price-wise, but you’ll understand why after you see how generous its portions are in size.

Soto Mie Agih

My parents and I used to wake up early in the morning during weekends and drive all the way to Bogor just to pay a visit to Soto Mie Agih when I was younger. Its liberal use of pork-based treats in its Soto Mie differentiates it from the crowd, with its yellow noodles served with bakut (pork ribs), radish, crispy pork lard, and lard-fried chopped scallions.

Rumah Makan Mpo’ Rohaye

A family favourite, Rumah Makan Mpo’ Rohaye specialises in Betawi food. However, one of the main reasons why love this joint is its Soto Mie. From the bountiful amount of meat and kikil (beef tendon) to its flavourful brown-coloured soup – this is how Soto Mie should be made. It also serves other traditional Betawi dishes such as Nasi Uduk (coconut-milk rice), Opor Ayam (spiced chicken stew cooked in coconut milk), and more.

Monica Livia is the youngest contributing writer in Good Indonesian Food. Born and bred under the watchful eyes of her grandmother, who happens to be a baker, she has been falling in love with food since she was a wee kid.

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