Mee Soto
Hawker • Singapore
About Mee Soto
Yellow noodles in spiced chicken broth — Malay comfort food
How to Make Mee Soto (Traditional & Healthy Version)
Mee Soto is a beloved Singaporean breakfast staple, found in bustling kopitiams and hawker centres all over the island. This aromatic noodle soup blends Malay and Javanese influences, showcasing Singapore’s rich culinary tapestry and fusion culture. Traditionally, Mee Soto features tender shredded chicken, silky yellow noodles, and a robust spiced broth infused with local herbs and spices, finished with fresh garnishes like bean sprouts, coriander, and a dash of sambal for heat. Mee Soto offers a comforting, hearty start to the day, and its flavors are a harmonious balance of savory, spicy, and herby notes. The dish reflects the multicultural identity of Singapore, where recipes evolve with each generation and cultural exchange is celebrated at every meal. Whether enjoyed as a quick breakfast before work or as a satisfying lunch, Mee Soto remains a symbol of Singapore’s hawker heritage and the communal spirit of sharing a meal at the neighborhood kopitiam. This healthier version maintains authenticity while focusing on fresh ingredients and lighter preparation, making it ideal for calorie-conscious food lovers.
Ingredients(for 1 large bowl (approx. 400g cooked))
- 200g Skinless chicken breast (Ayam, poached & shredded)
- 160g Yellow noodles (Mee Kuning, blanched)
- 50g Bean sprouts (Taugeh, rinsed)
- 2 tbsp Coriander leaves (Daun ketumbar, chopped)
- 1 tbsp Fried shallots (Bawang goreng)
- 1 tbsp Sambal chili (For serving, optional for spice) - optional
- 1 tbsp Cooking oil (Preferably canola or sunflower)
- 2 cloves Garlic (Minced)
- 1 inch Ginger (Sliced)
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground coriander
- 1/4 tsp White pepper powder
- 750ml Low-sodium chicken stock
- to taste Salt
- 2 Lime wedges (For serving) - optional
Instructions
- 1
Prepare the poached chicken by simmering the chicken breast in low-sodium chicken stock for 10-12 minutes until cooked. Remove, shred finely, and set aside. Reserve the stock.
12 minutes
Use boneless, skinless chicken for lean protein and faster cooking.
- 2
Heat oil in a large saucepan. Sauté minced garlic and sliced ginger until fragrant, about 2 minutes. Add ground turmeric, ground coriander, and white pepper. Stir for another minute to release the spices’ aroma.
3 minutes
Don’t burn the spices; stir continuously for best flavor.
- 3
Pour reserved chicken stock into the saucepan. Bring to a gentle boil, then reduce heat to simmer. Add salt to taste.
3 minutes
Skim off any foam that forms for a clearer broth.
- 4
Blanch yellow noodles and bean sprouts in boiling water for 1 minute. Drain well and portion into serving bowls.
2 minutes
Do not overcook the noodles to keep them springy.
Why This Dish is Healthy
This healthy Mee Soto recipe is ideal for calorie-conscious eaters, as it uses lean cuts of chicken and a light, spice-infused broth instead of coconut-based or oil-heavy versions. The use of fresh vegetables and herbs boosts the nutritional profile, while low-sodium stock helps keep sodium intake in check. Its high protein and moderate carb content make it suitable for an energizing breakfast or lunch, supporting weight management and balanced nutrition.
Mee Soto is a nutrient-rich dish offering high-quality lean protein from chicken breast, complex carbohydrates from yellow noodles, and dietary fiber, vitamins, and antioxidants from bean sprouts and herbs. The broth is naturally low in fat, especially when prepared with minimal oil and skinless chicken. Turmeric and coriander provide anti-inflammatory and digestive benefits, while the addition of fresh coriander and lime supplies vitamin C and phytonutrients. This balanced meal supports muscle repair, satiety, and overall wellness.
Pro Tips
- 💡Tip 1: Use homemade chicken stock for deeper flavor and less sodium.
- 💡Tip 2: Prepare sambal ahead and store for quick weekday breakfasts.
- 💡Tip 3: Sprinkle extra coriander and squeeze lime just before serving for a bright, fresh finish.
Storage & Serving
Store the broth and toppings separately in airtight containers in the fridge for up to 2 days. Noodles should be blanched fresh before serving to prevent sogginess. Reheat broth gently on the stove before assembling.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 16.0 g |
| Carbohydrates | 45.0 g |
| Total Fat | 14.0 g |
| Fiber | 2.0 g |
