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.
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).
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 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.
Add apple cider vinegar to bring a mild sourness. Adjust seasoning as needed.
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.
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.