Warm And Hearty: Vegetarian Mee Soto Soup

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Mee soto is a classic Indonesian noodle soup traditionally made with chicken broth, yellow wheat noodles, and shredded chicken. This vegetarian version captures all the comforting flavors of the original dish, but uses a flavorful vegetable broth instead. It’s a simple yet satisfying meal that’s perfect for a quick lunch or a light dinner.


Vegan soto ayam, Indonesian comfort food  lessons by teeth
Vegan soto ayam, Indonesian comfort food lessons by teeth

2 tablespoons vegetable oil

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, peeled and grated
  • 2 stalks lemongrass, white part only, bruised
  • 2 kaffir lime leaves
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder (optional, for a touch of heat)
  • 8 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 1 package (8 ounces) dried yellow wheat noodles
  • 1 cup chopped green cabbage
  • 1 cup bean sprouts
  • 1 cup sliced shiitake mushrooms (or other vegetarian mushrooms)
  • 1 scallion, thinly sliced (for garnish)
  • Fried shallots (for garnish)
  • Lime wedges (for garnish)
  • Sambal oelek (optional, for a spicy kick)

  • Directions:

    1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
    2. Stir in the garlic, ginger, lemongrass, and kaffir lime leaves. Cook for another minute, until fragrant.
    3. Add the coriander, cumin, turmeric, and chili powder (if using). Cook for 30 seconds, stirring constantly, to toast the spices.
    4. Pour in the vegetable broth, diced tomatoes with their juices, soy sauce, and lime juice. Bring to a boil, then reduce heat and simmer for 15 minutes.
    5. While the broth simmers, cook the yellow wheat noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
    6. Remove the lemongrass and kaffir lime leaves from the broth. Add the chopped cabbage, bean sprouts, and mushrooms to the pot. Simmer for 5 minutes, or until the vegetables are tender-crisp.
    7. To serve, divide the noodles among bowls. Ladle the hot broth and vegetables over the noodles. Garnish with sliced scallion, fried shallots, and lime wedges. Serve sambal oelek on the side for those who like it extra spicy.

    Nutrition Facts:

    (Per serving)

    Calories: 400

  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 800mg (depending on the sodium content of your vegetable broth)
  • Carbohydrates: 60g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 15g

  • Please note: This is just an approximate nutritional breakdown. The actual values may vary depending on the specific ingredients you use.


    Vegetarian mee soto is a delicious and satisfying meal that’s perfect for anyone looking for a plant-based option. It’s packed with flavor and nutrients, and it’s easy to customize to your liking. With a few simple ingredients, you can create a restaurant-quality meal at home in no time. So next time you’re looking for a warm and comforting soup, give this vegetarian mee soto recipe a try!


    1. Can I use a different type of noodle?

    Yes, you can use any type of noodle you like in this recipe. Rice noodles, egg noodles, or even ramen noodles would all work well.

    2. What can I substitute for the shiitake mushrooms?

    You can use any type of vegetarian mushroom you like, or even omit the mushrooms altogether. Other good options include cremini mushrooms, oyster mushrooms, or portobello mushrooms.

    3. How can I make this dish gluten-free?

    Simply use gluten-free noodles. There are many good gluten-free noodle options available at most grocery stores.

    4. Can I make this dish ahead of time?

    Yes, you can make the soup base ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup and add the noodles and vegetables.

    5. What other vegetables can I add to this soup?

    You can add any of your favorite vegetables to this soup. Some good options include carrots, celery, bok choy, or green beans.