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Mie Rebus

An Indonesian noodle soup served in a savory broth with tender chicken, vegetables, and scrambled egg ribbons.

30 minEasyServes 2520 cal/serving

IndonesianSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeNightshade-Free

Ingredients

  • 8 oz yellow egg noodles, boiled
  • 1/2 lb boneless skinless chicken breast, thinly sliced
  • 4 garlic cloves, minced
  • 4 shallots, thinly sliced
  • 4 cups chicken broth
  • 2 cups green cabbage, shredded
  • 2 eggs, beaten
  • 2 tbsp vegetable oil
  • 2 tbsp sweet soy sauce

Instructions

  1. 1

    Heat 2 tbsp vegetable oil in a medium pot over medium-high heat.

  2. 2

    Add 4 minced garlic cloves and 4 thinly sliced shallots, sauteing for 2 minutes until fragrant.

  3. 3

    Add 1/2 lb thinly sliced boneless skinless chicken breast and cook until white on the outside and internal temperature reaches 165F, about 4 minutes.

  4. 4

    Pour in 4 cups chicken broth and 2 tbsp sweet soy sauce, bringing the liquid to a simmer.

  5. 5

    Stir in 2 cups shredded green cabbage and simmer for 2 minutes until tender.

  6. 6

    Slowly drizzle in 2 beaten eggs while stirring gently to form ribbons.

  7. 7

    Divide 8 oz boiled yellow egg noodles into bowls and ladle the soup over top.

Questions

Can I make Mie Rebus gluten-free?

Yes. The gluten in this entry is 8 oz yellow egg noodles, boiled, 2 tbsp sweet soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Mie Rebus keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Mie Rebus?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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