Soto Bandung

Beef and White Radish Soup


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

A fresh West Java clear soup with simple seasoning that is very easy to make. Its unique characteristic is the use of Daikon. Fried soybeans add crunchy texture into the dish. Muscly parts of beef like the trimmings, shank, or brisket works best in this dish.


  • 500 gr beef shank
  • 1 pc white radish or daikon, sliced
  • 4 pcs bay leaves
  • 20 gr salt (about 3 teaspoons)
  • 3 liter water
  • 3 stalks lemongrass, crushed
  • 1 tsp pepper
  • 3 cm ginger, crushed


  • 50 gr fried shallots
  • 50 gr celery, thinly sliced
  • 50 gr spring onion, thinly sliced
  • 200 gr fried crispy soy beans
  • 200 gr melinjo/nut crackers



  1. Pour half the water into a large stock pot over low heat. Add beef then bring to boil. Strain the beef, discard the liquid.
  2. Pour the remaining water into the pot. Boil again until beef is tender. Set aside to cool.
  3. Cut beef into cubes 2x2 cm. Put it back into the stock. Add ginger, lemongrass, bay leaves, salt, and pepper.
  4. Add white radish. Cook until tender. Serve it in an individual bowl with the condiments.