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Mie ayam – chicken noodle soup comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled pangsit (wonton). Normally it is eaten with chili sauce and pickles.
Mie Bakso – bakso meatballs served with yellow noodles and rice vermicelli in beef broth.
Mie celor – a noodle dish served in coconut milk soup and shrimp-based broth, specialty of Palembang city, South Sumatra.
Mie koclok – chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion and spring onion.
Mie kocok – (lit: "shaken noodle"), is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, kikil (beef tendon), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe.
Mie rebus – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy.
Soto ayam – spicy chicken soup with rice vermicelli. Served with hard-boiled eggs, slices of fried potatoes, celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) or "poya", a powder of mixed fried garlic with shrimp crackers or bitter sambal (orange colored) are added.
Soto mie – spicy noodle soup dish it can be made of beef, chicken, or offals such as skin, cartilage and tendons of cow's trotters, or tripes. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard boiled egg, cabbages, peanut, bean sprout and beef, offal or chicken meat are added.