Veggie Soto Mie and Egg Roll

What is Soto Mie?
Soto is a “comfort soup” for Indonesian. There are so many variations of Soto depending on the regions. Soto Mie traditionally is served with meat (beef, or chicken), soup broth, noodle (egg noodle, vermicelli or combination of both), slices of veggies (tomatoes, cabbage, bean sprout and etc), egg roll and condiments (lime juice, sweet soy sauce, fried shallot, sambal, vinegar and emping (fried Indonesian chips).

You can find more details description of Soto Mie here.

The challenge:
Traditionally, making soto mie takes a long time to make the meat tender. We want to make the process quick and easy to cook and we’ll use Instant Pot to accomplish this delicious Indonesian Recipe.

Instant Pot was one of Amazon’s 2017 best seller. We recommend Instant Pot Ultra 6 Qt for easy to use interface.

Prep Time:
20 mins

Total Cook Time:
60 mins

Serving:
6 people

Estimated Cost:
$15.00

Veggie Soto Mie Ingredients:
Sliced King Mushroom
Sliced Fresh Shitake Mushroom
Cilantro
Sliced cabbage
Sliced tomatoes
Bean Sprout
2 Star Anise
3 Bay Leaves
1/2 teaspoon of ground nutmeg
Lime Juice from 1 lime
Kaffir Leaves
Sweet Soy Sauce
Cooked Egg Noodle

Soup Base:
– 5 candle nuts
– 1 big shallot
– 10 garlic
–  3 cm galangal

Instructions for Veggie Soto Mie:

1. Ground the soup base
2. Put the soup base, 2 spoons of sweet soy sauce, salt, pepper, sliced mushrooms, star anise, bay leaves, ground nutmeg, lime juice and kaffir leaves into Instant Pot (10 mins High Pressure, Natural Release, 3 cups of water).

Egg Roll Ingredients:
Egg Roll Wrapper
1/2 lbs of sliced bamboo shoot
1/2 lbs of dried sliced Shitake mushroom (soak in water for 2 hrs)
Cooked Vermicelli
3 eggs
1 box of sliced spiced tofu
Sliced Carrot
– Chopped Garlic
– Hoisin Sauce

Instructions for Egg Roll:

1. Put sliced Shitake Mushroom on IP (3 cups water, High Pressure 4 mins, natural release).
2. Put sliced of Bamboo Shoots on IP (3 cups water, High Pressure 5 mins, quick release) with salt and pepper.
3. Stir fry eggs with carrot, garlic and Vermicelli. Season it w/ salt, pepper and Hoisin sauce.
4. Stir fry Shitake Mushroom with garlic.
5. Stir fry Bamboo Shoots with garlic.
6. Stir fry sliced spiced tofu.
7. Combine #4, #5 and #6.
8. Roll the egg roll.
9. Fry until crispy.

Final Assembly:

1. Into the bowl, arrange egg noodle, mushroom, sliced cabbages, sliced tomatoes and bean sprout
2. Top the bowl with the soup broth
3. Garnish with cilantro, emping, fried shallot, sweet soy sauce and sambal.
4. Cut the egg roll and put it on top of the soup.