Mie Bakso Recipe

Mie Bakso, is a hearty meal in itself, originating in Indonesia, this dish translated into english means noodles and meatballs. Meatballs, and its not just one or two in a bowl, but plenty. Just as the people in south east asia are loving, so is this dish which always grants you sufficiency at the time you need to binge!!
Mie Bakso picture


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings3
Main IngredientInterest Group

Recipe Story

Mie Bakso, has been my friend during my days in Jakarta. Something, you would get easily with street side vendors and major restaurants as well. Its kind of a life line for thousands of locals, surely something which diminishes the line between societies in a community. Mie bakso was a favorite for drivers and business executives alike, thus I felt that emotion of unity among them..kudos to Mie Bakso.


 Chicken stock1 1⁄2 Cup (24 tbs)
 Pepper To Taste
 Salt To Taste
 Sugar To Taste (for flavoring)
 Beef meatballs30
 Caisim300 Gram, coarsely chopped, blanched (Chinese broccoli)
 Egg noodles500 Gram, soaked, drenched with water and drained
 Oil6 Tablespoon
 Soy sauce6 Tablespoon
 Tongcai50 Gram
 Green onion stalks2 , thinly sliced
 Celery stalks2 , thinly sliced

Nutrition Facts

Serving size

Calories 1068 Calories from Fat 403

% Daily Value*

Total Fat 46 g70.5%

Saturated Fat 9.6 g48.2%

Trans Fat 0.1 g

Cholesterol 143.6 mg47.9%

Sodium 2489.2 mg103.7%

Total Carbohydrates 134 g44.6%

Dietary Fiber 7.8 g31.2%

Sugars 8.1 g

Protein 37 g74.5%

Vitamin A 95.9% Vitamin C 79.9%

Calcium 19.5% Iron 28%

*Based on a 2000 Calorie diet


1. In a saucepan, add stock,heat and add pepper, salt and sugar. Bring it to a boil, add meatballs.
2. Mix the egg noodles with, oil and set aside.

3. In a large soup bowl, arrange blanched caisim, noodles, sprinkle soya sauce, tongcai, green onions and celery.
4. Now, pour over it the hot stock with meatballs, with about 8 to 10 meat balls in each bowl.

5. Serve hot with spicy sambal.