Mee Bakso (Indonesian Meatball & Noodle Soup)
Indonesian, Noodles, Soup

Mee Bakso (Indonesian Meatball & Noodle Soup)

ramyaramesh3007
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This herby ‘beef’ meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!

This popular street food dish is very popular and apparently, it is said to have originated from China. The soup is made from herbs, and plant based meat balls, along with some greens and red chili. You can even garnish with some sambal and extra kecap manis for more flavours.

What You Need to Make This

  • noodles – rice vermicelli noodles (gluten free option) or vegan yellow noodles
  • vegan mince – I used plant based mince by Meat Zero. You can also use textured vegetable protein (TVP) or soy protein chunks. Just rehydrate them in hot water before blending them.
  • beef boullion cube – great for that ‘beefy’ aromatic flavour
  • seasonings – white pepper, onion powder, garlic powder
  • broth – ginger, spring onion, celery, star anise, cardamom, cinnamon
  • greens – any asian greens work, like bok choy, kai lan etc.
  • garnish – red chili, sambal, kecap manis
Print Recipe

Mee Bakso (Indonesian Beef Meatball Noodle Soup)

This herby 'beef' meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indonesian
Keyword: noodles, soup
Servings: 2

Ingredients

Vegan Meatballs

  • 220 g plant based mince (sub soy protein or TVP)
  • 1/2 cup coriander (packed)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp white pepper
  • 1/2 tsp salt

Bakso Soup

  • 3.5 cups water
  • 1 star anise
  • 3 cardamom pods
  • 1 cinnamon stick
  • 3 stalks celery 10cm long
  • 1/2 cup spring onions
  • thumbsize ginger
  • 1 tsp brown sugar
  • 1/4 tsp white pepper

Garnish

  • sliced red chilies
  • handful of greens
  • sambal
  • kecap manis

Instructions

  • Preheat oven to 200C.
  • In a food processor, combine plant based meat, coriander, onion powder, garlic powder, white pepper and salt.
  • Shape them into small meatballs and spray some olive on top. Bake for 15 minutes, flipping them halfway.
  • Slice your ginger into thin slices. Cut your spring onions and celery into sizeable pieces as well.
  • Add water to a pot, along with the spices – star anise, cardamom, cinnamon, ginger, celery, spring onion and beef boullion cube. Bring them to a boil.
  • Boil for about 10 minutes with the lid closed. Then, add white pepper, sugar, and salt.
  • Blanch noodles in hot water for a minute or two. Serve noodles with meatballs, soup, greens and chillies.