Mie kangkung · Indonesian · Main Course
Mie kangkung
Born in Indonesia
“Yellow egg noodles in a tapioca-thickened broth—enriched with kecap manis and topped with bakso, fried shallots, and kaffir lime.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention layered savory-sweet depth (kecap manis + broth) first
7 in 10 say it's worth it for the textural contrast (noodles, meatballs, vegetables, crispy shallots)
5 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Mie kangkung is a Betawi soup that builds warmth in layers: yellow egg noodles swimming in a thickened brown broth made rich with chicken or beef, tapioca, garlic, and kecap manis's deep sweetness. The kangkung (water spinach) shares the bowl with bakso meatballs, mushrooms, and quail eggs, all finished with the crackle of fried shallots and a bright hit of kaffir lime and sambal. It's Jakarta's answer to a noodle soup that knows how to balance body, brightness, and ballast.
What makes this version distinct
Mie kangkung (lit. 'kangkung noodle'), is an Indonesian vegetable noodle soup with kangkung (water spinach), usually served with bakso meatball and mushroom. It is a specialty of Betawi cuisine, Jakarta, Indonesia. The yellow egg noodles come with a brown-colored thick soup, made of chicken or beef broth, which is thickened with tapioca, spiced, and mixed with garlic and kecap manis (sweet soy sauce). Other ingredients include bakso meatballs, bean sprouts, mushrooms, hard-boiled quail eggs and sprinkled with bawang goreng (fried shallots) and added with a dash of kaffir lime juice and sambal.
Signature elements
What people love
- layered savory-sweet depth (kecap manis + broth)
- textural contrast (noodles, meatballs, vegetables, crispy shallots)
- balanced brightness (kaffir lime + sambal)
Know before you go
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