Beef Soto
In this recipe
About this recipe
Soto daging is built on a clear yellow beef broth, served with shredded meat, rice noodles, bean sprouts, and fried shallots.
Simmer meat and bones long enough for real body, and fry the turmeric paste separately before stirring it in.
Assemble toppings in the bowl first, then ladle hot broth so the sprouts stay crisp.
Prep & cook time
- Prep30 minutes
- Cook1 hour 30 minutes
- Total2 hours
- Servings6 servings
- LevelMedium
Tools you need
- Large pot
- Skillet
- Blender
Ingredients
- 700 g beef plus a few bones
- 2 liters water
- 8 shallots
- 6 garlic cloves
- 3 cm turmeric
- 2 cm ginger
- 1 teaspoon coriander
- 1/2 teaspoon pepper
- 2 lemongrass stalks
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon salt
- Toppings: rice vermicelli, bean sprouts, boiled egg, fried shallots, scallion, lime, sambal
Directions
- Simmer beef until tender; skim foam. Shred the meat and keep the broth.
- Blend shallots, garlic, turmeric, ginger, coriander, and pepper. Sauté with lemongrass, lime leaves, and bay leaves until fragrant.
- Stir the paste into the broth, season with salt, and simmer 15 minutes.
- Fill bowls with noodles, sprouts, shredded beef, and egg.
- Ladle hot broth over. Top with fried shallots and scallion.
- Serve with lime and sambal.
Kitchen tips
- Bones plus meat make a fuller broth.
- Do not boil sprouts in the pot—hot broth is enough.
- Retaste salt after the broth reduces slightly.
Serve with
- Steamed rice
- Crackers
- Sambal
- Melinjo crackers
How to store
Broth and meat keep 2–3 days refrigerated. Reheat broth separately from toppings.
Common mistakes
- Stopping the simmer too early for a weak broth.
- Adding the turmeric paste raw so it tastes grassy.
- Boiling every topping until soft.