At the heart of every Mee Soto is the broth ‘soto ayam’ and ‘rempah’ or spice paste, packed with redolent South-East Asian flavours. A veggie take on the popular Indonesian dish is long due. Green chilli, shallots, garlic, galangal, star anise, cinnamon, cardamom, cloves and coriander are simmered and cooked with a veggie stock and coconut milk, until the flavours are married.
Bok choy, mushroom, carrot and broccoli are simmered in the strained, spicy broth, poured over stir-fried noodles and garnished with red chilli, radish, coriander, caramelised onion and crushed, toasted peanuts.
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