Mie Rebus
An Indonesian noodle soup served in a savory broth with tender chicken, vegetables, and scrambled egg ribbons.
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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
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1
Heat 2 tbsp vegetable oil in a medium pot over medium-high heat.
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2
Add 4 minced garlic cloves and 4 thinly sliced shallots, sauteing for 2 minutes until fragrant.
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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.
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4
Pour in 4 cups chicken broth and 2 tbsp sweet soy sauce, bringing the liquid to a simmer.
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5
Stir in 2 cups shredded green cabbage and simmer for 2 minutes until tender.
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6
Slowly drizzle in 2 beaten eggs while stirring gently to form ribbons.
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7
Divide 8 oz boiled yellow egg noodles into bowls and ladle the soup over top.
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