Main Dishes & Rice
Soto Bandung (Bandung-style Clear Beef Soup)
Prep
15 min
Cook
50 min
Servings
4
Level
Medium
A clear soto (Indonesian soup) from Bandung made with daikon radish and beef, topped with crispy fried soybeans! The broth is fresh and clear, quite different from soto from other regions that's usually made with coconut milk or has a yellow color. This is the most iconic culinary identity of Bandung.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g beef tenderloin
- 200g white daikon radish, cut into matchsticks
- 100g fried soybeans
- 1.5 liters water
- Ground spice paste: 5 shallots
- 4 cloves garlic
- 1 inch piece ginger
- 1/2 tsp pepper
- Whole spices: 2 bay leaves
- 2 stalks lemongrass, crushed
- 2 leaves kaffir lime leaves
- 1 tsp salt
- Garnishes: Sliced scallions
- Fried shallots
- Lime
- Sweet soy sauce (kecap manis)
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👩🍳 Instructions
- 1 Boil the beef until tender, about 45 minutes, skimming off any foam that rises
- 2 Remove the beef and slice thinly against the grain
- 3 Strain the broth and return it to the pot
- 4 Grind the spice paste and sauté briefly until fragrant
- 5 Add the sautéed spice paste into the broth
- 6 Add the bay leaves, lemongrass, and kaffir lime leaves
- 7 Add the daikon radish and cook for 10 minutes until tender
- 8 Add salt and adjust the seasoning to taste
- 9 Return the sliced beef to the pot
- 10 Serve topped with fried soybeans, scallions, fried shallots, and a squeeze of lime
💡 Tips
• The daikon radish should be cut into matchsticks so it cooks quickly and is pleasant to eat
• Fried soybeans are the signature touch of Soto Bandung — don't skip them
• The broth should be clear — skim off any foam that forms while boiling the beef
• Add a squeeze of lime right before eating to keep the soup fresh and bright
📊 Nutrition Facts / serving
320
Calories (kcal)
28g
Protein
14g
Fat
22g
Carbs
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