Soto Bandung

Name: Soto Bandung
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb beef brisket, cubed; 1 lb daikon radish, sliced; 2 lemongrass stalks, bruised; 1 in fresh ginger, sliced; 4 garlic cloves, minced; 4 shallots, thinly sliced; 8 cups water; 1/2 tsp ground white pepper; 2 tsp salt; 1/4 cup fried soybeans

A clear beef broth soup featuring tender beef brisket, crisp daikon radish, and crunchy fried soybeans.

95 minMediumServes 4380 cal/serving

IndonesianSoupStovetopHigh ProteinLow CarbDairy-FreeGluten-FreeNut-FreePork-FreeCorn-Free

Ingredients

1 lb beef brisket, cubed
1 lb daikon radish, sliced
2 lemongrass stalks, bruised
1 in fresh ginger, sliced
4 garlic cloves, minced
4 shallots, thinly sliced
8 cups water
1/2 tsp ground white pepper
2 tsp salt
1/4 cup fried soybeans

Instructions

1

In a large pot, bring 8 cups water to a boil, then add 1 lb cubed beef brisket and simmer for 15 minutes.
2

Skim off any foam from the surface, then add 2 bruised lemongrass stalks, 1 in sliced fresh ginger, 4 minced garlic cloves, and 4 thinly sliced shallots to the pot.
3

Cover and simmer on low heat for 50 minutes until beef brisket reaches an internal temperature of at least 160°F and is tender.
4

Add 1 lb sliced daikon radish, 2 tsp salt, and 1/2 tsp ground white pepper, cooking for another 10 minutes until the radish is translucent.
5

Ladle soup into bowls and garnish with 1/4 cup fried soybeans before serving.

Questions

How long does Soto Bandung keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Soto Bandung?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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