This article is within the scope of WikiProject Indonesia, a collaborative effort to improve the coverage of Indonesia and Indonesia-related topics on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.IndonesiaWikipedia:WikiProject IndonesiaTemplate:WikiProject IndonesiaIndonesia articles
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Latest comment: 8 years ago3 comments2 people in discussion
Again (sigh...), soto mie or mee soto is a variant of soto which in common senses perceived as Indonesian in many of references. Sure there are some Chinese influences in it, but nevertheless it was developed in Java. We can go to the Soto (food) article to trace its possible Chinese influences. Yet I think indeed Soto are influenced by Chinese and native Indonesian cuisine (esp. Javanese). From there (Northern coastal cities of Java) it spread all over the archipelago and undergone localization. Each regions in the archipelago adopt it but suited to their palate and own taste, also local availability of ingredients. Example are Coto Makassar and Soto Bandung.
Soto phenomena in neighboring Singapore and Malaysia is quite recent. I think was not created by Chinese Peranakans in Malaysia nor Singapore for hundreds of years ago. It was more likely due to Javanese migrations to Johor and Singapore in recent century. The soto in Malaysia and Singapore bears quite a lot similarities with Soto Lamongan or Soto Madura from East Java. That's why soto in Malaysia and Singapore is expected to have clear yellowish turmeric colored broth soup, a trait of common soto ayam Lamongan and Madura. So there you have it, soto and soto mie as its variant was indeed influenced by Chinese cuisine and also local cuisine, spread all over archipelago from Java, and undergone localization. Yet the Soto in Singapore and Malaysia seems to have a link to East Javanese chicken soto, highly possible introduced by East Javanese (possibly Lamongan origin) immigrants to that country. Plus, mee soto in Singapore is actually more like a clear yellow chicken broth Lamongan Soto that instead of steamed rice or lontong, it is served with noodle. It is soo different from Bogor Soto Mie that uses cow's trotters and tripes. So I think to fill the infobox origin section as Indonesia and "Singapore" is somewhat not correct.Gunkartatalk 08:57, 12 January 2016 (UTC)Reply
Did some searching, looks like its indeed of Indonesian origin. Add this link in the article to clarify it [1]? Zhanzhao (talk) 14:10, 12 January 2016 (UTC)Reply
Thank you very much for your source.Gunkartatalk 16:14, 12 January 2016 (UTC)Reply
