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!
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.