Javanese Legacy · Spiced Noodle Soup

Mee Soto

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The soup base wasn't built around noodles at all — Javanese migrants from Madura and Lamongan swapped in thick yellow noodles for the rice dumplings traditionally used back home, and the noodle version stuck.

A turmeric-yellow chicken broth, spiced with lemongrass and galangal, is ladled over thick yellow noodles with shredded chicken, beancurd puffs, and a hard-boiled egg, finished with fried shallots and a squeeze of lime, sold from Malay food stalls around Geylang Serai.

Why it's made this way: The soto ayam broth traces to Madurese migrants in Surabaya, East Java, and Javanese immigrant communities carried the dish into Singapore and Johor, where it became a Malay hawker staple around Kampong Glam and Geylang Serai.