Soto Mie is a vibrant and hearty Indonesian noodle soup that brings together the comforting warmth of soto broth with the satisfying bite of noodles, meat, and crisp fried toppings. Originally from the culinary melting pot of West Java, especially around Bogor and Jakarta, Soto Mie blends Indonesian, Chinese, and local Sundanese influences into one soul-warming bowl.

This dish is beloved for its contrast of flavors and textures—rich, spicy-sour broth; chewy noodles; tender beef or offal; and crunchy fried spring rolls or crackers, all coming together in a single, comforting meal.

Soto Mie is a variant of soto, Indonesia’s traditional soup dish, made with a flavorful broth often infused with garlic, shallots, lemongrass, galangal, and lime leaves. The twist? Instead of just rice or vermicelli, Soto Mie features yellow egg noodles (or sometimes a combination of noodles and rice vermicelli), giving it a more substantial and chewy texture.

The protein of choice is typically beef, cow’s trotters, or beef offal, slow-cooked until tender. One of Soto Mie’s most iconic additions is lumpia goreng (fried spring rolls), sliced and added on top for extra crunch.

Soto Mie is especially popular in Jakarta, Bogor, and surrounding West Java regions. It's a favorite among street food lovers, often sold from mobile carts or humble warungs, especially during the rainy season when something warm and hearty is most comforting.

Though rooted in traditional Indonesian soto, Soto Mie reflects the multicultural nature of urban Indonesian cuisine, combining Chinese-style noodles, Dutch-era spring rolls, and local herbs and spices.

Its adaptability and depth of flavor have made Soto Mie a staple in Indonesian culinary culture—equally suited to humble street corners and upscale restaurants.