Soto Lobak – Light Aromatic Soup with Daikon
Description
Soto Lobak – Light Aromatic Soup with Daikon is a comforting Indonesian soup that features tender beef slices and daikon (white radish) simmered in a light, aromatic turmeric-based broth. Infused with classic Indonesian spices like lemongrass, galangal, and bay leaves, this soto offers a refreshing twist with the natural sweetness and softness of radish. Served hot with rice, sambal, and a squeeze of lime, Soto Lobak is a nourishing dish perfect for any time of day.
Ingredient
Instructions
-
Prepare the ingredients
-
Wash and slice the white radish (lobak), cabbage, tomato, mushrooms, and celery.
-
Rinse bean sprouts and soak soybeans (if using raw, boil until soft or fry until crispy).
-
Bruise lemongrass, ginger, and turmeric (bumbu geprek).
-
-
Make the broth
-
In a pot, add 700 ml water and bring it to a boil.
-
Add the crushed aromatics (lemongrass, ginger, turmeric) and kaffir lime leaves.
-
Let it simmer for about 10 minutes to infuse the flavors.
-
-
Add the main ingredients
-
Add sliced radish and cook for 10–15 minutes or until tender.
-
Then add button mushrooms, tomato, salt, ground white pepper, mushroom stock powder, and sweet soy sauce.
-
Simmer for another 5–7 minutes.
-
-
Balance the flavor
Add apple cider vinegar to bring a mild sourness. Adjust seasoning as needed.
-
Add vegetables (lightly)
-
Just before turning off the heat, add shredded cabbage and celery. Let them soften slightly in the hot broth.
-
Bean sprouts can be added raw into serving bowls for crunch or blanched if preferred.
-
-
Assemble and serve
-
-
Place some bean sprouts and soybeans in a bowl.
-
Pour hot soup with lobak, mushrooms, and broth over.
-
Garnish with more celery, lime wedges, or fried shallots if desired.
-
-
