Indonesian beef soup from Bandung
Description
Soup Bandung is a traditional Sundanese clear beef soup known for its light, refreshing taste and simple ingredients. Made with tender slices of beef, white radish (daikon), and celery, this comforting soup is seasoned with garlic and shallots, creating a clean broth that’s both savory and soothing. Perfect for lunch or dinner, especially on a cool or rainy day, Soup Bandung is easy to make and loved for its healthy, minimalistic flavors.
Ingredient
Instructions
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Prepare the spice paste
Blend or grind garlic, candlenuts, cumin, white pepper, salt, and mushroom stock powder until smooth.
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Sauté the spices
Heat a little oil in a pot. Sauté the ground spice paste until fragrant.
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Add aromatics
Add lemongrass, bay leaves, galangal, ginger, turmeric, and kaffir lime leaf. Continue sautéing for 2–3 minutes until the spices are well incorporated.
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Make the broth
Pour in water (about 1.2 to 1.5 liters). Bring to a boil.
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Boil the tofu and mushrooms
Add small tofu blocks and button mushrooms. Cook until both are tender (about 10–15 minutes).
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Add vegetables and simmer
Add cabbage, bean sprouts, tomato, and celery. Simmer until vegetables are just cooked but still crisp.
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Add sugar and spring onion
Stir in sugar and sliced spring onion. Simmer for another 2–3 minutes.
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Prepare the eggs and noodles
While the soup simmers, boil the eggs separately, peel, and halve them. Soak or boil the corn vermicelli until soft, then drain.
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Assemble and serve
In a serving bowl, place a portion of noodles, half an egg, and ladle hot soup with tofu and vegetables over.
Top with fried shallots and a squeeze of lime juice before serving.
