🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇮🇩 Indonesia Soups > 🍲 1.Street-Style Bakso Kuah (Meatball Soup) , 2.Soto Ayam Express (Yellow Chicken Soup) , 3.Sayur Bening Bayam (Clear Spinach & Corn Soup)
🍲 Warm Your Soul with These Fast and Flavorful Indonesian Broths
Hey there! Are you tired of the same old sandwich or boring salad for lunch? If you’re looking to shake up your midday routine with something that is steaming, savory, and incredibly satisfying, you’ve come to the right place. Indonesian soups are the ultimate "hug in a bowl." They are famous worldwide for being aromatic, light yet filling, and packed with spices that wake up your brain for the afternoon stretch.
Lately, Indonesian soups like Soto have been trending in foodie hubs from London to LA, praised for their "clean" yet complex flavors. The best part? You don't need to spend five hours simmering a bone broth to get that authentic taste. In this guide, I’m going to show you how to pull off a spectacular Indonesian lunch in record time. We are focusing on three beloved recipes that are perfect for a quick kitchen session:
🚀 • Recipe 1. Street-Style Bakso Kuah (Meatball Soup) — Bakso Kuah: The iconic street-style meatball soup that everyone loves.
🚀 • Recipe 2. Soto Ayam Express (Yellow Chicken Soup) — A bright, turmeric-infused chicken soup that feels like sunshine.
🚀 • Recipe 3. Sayur Bening Bayam (Clear Spinach & Corn Soup) — A refreshing, clear spinach and corn soup that is healthy and light.
🥣 Recipe 1: Street-Style Bakso Kuah (Meatball Soup)
🍢 About this Recipe
If you walk down any street in Indonesia at lunchtime, you will hear the rhythmic "clink-clink" of a spoon against a porcelain bowl. That is the sound of Bakso. This soup is the quintessential Indonesian comfort food. It features springy, savory meatballs served in a clear, salty garlic broth. It’s perfect for lunch because it uses simple ingredients and relies on a punchy garlic kick to satisfy your cravings.
🛒 Ingredients & Measurements
For the Soup Broth:
• 1.5 liters of beef or chicken stock
• 5 cloves of garlic, smashed and fried until golden
• 2 scallions (green onions), cut into large chunks
• 1 teaspoon of white pepper powder
• 2 teaspoons of salt
• 1 teaspoon of sugar
The Main Fillings:
• 15 to 20 ready-to-cook Indonesian beef meatballs (available at most Asian grocers)
• 100 grams of rice vermicelli or yellow noodles, soaked in hot water until soft
• 1 cup of shredded cabbage
The Essential Toppings:
• 2 tablespoons of fried shallots
• 1 tablespoon of finely chopped celery or Chinese parsley
• A squeeze of lime juice
• Sweet soy sauce (Kecap Manis) and Sambal to taste
👨🍳 Step-by-Step Instructions
1.Boil the Base: Pour your stock into a large pot and bring it to a rolling boil.
2.Flavor Injection: Add the fried garlic (crush it slightly before putting it in), scallions, white pepper, salt, and sugar. Let this simmer for about 5 minutes to let the garlic infuse the liquid.
3.The Meatballs: Drop the meatballs into the boiling broth. Wait until they float to the surface—this usually takes about 3 to 5 minutes depending on their size. Once they float, they are heated through.
4.Assemble the Bowl: While the meatballs are simmering, place a portion of noodles and cabbage in your serving bowls.
5.Pour and Serve: Ladle the hot broth and meatballs directly over the noodles. The hot liquid will slightly soften the cabbage.
6.Garnish: Top with celery, fried shallots, and that hit of lime. Add a swirl of sweet soy sauce if you like it savory-sweet!
💡 Tips & Mistakes to Avoid
• Don't Overcook the Noodles: If you boil the noodles in the soup pot, they will turn into mush. Always soak them separately and pour the soup over them.
• The Garlic Secret: Frying the garlic before adding it to the soup is the "secret" to that street-food aroma. Raw garlic won't give you the same depth.
• Salt Balance: Start with less salt than you think you need, especially if your stock is already seasoned.
❓ FAQ
Q1.Can I use frozen meatballs?
Yes! Just make sure they are fully thawed or simmer them a bit longer until the center is hot.
Q2.What if I can't find "Bakso" meatballs?
You can use standard beef meatballs, but the texture will be different. "Bakso" is specifically bouncy and dense.
📝 Summary
Bakso is the fastest way to get a "full meal" feeling. It’s salty, garlicky, and the chewy meatballs make it really fun to eat. It’s a lunch that never disappoints!
🟡 Recipe 2: Soto Ayam Express (Yellow Chicken Soup)
🍗 About this Recipe
Soto Ayam is often called the "Chicken Noodle Soup of the East." It is a bright yellow, fragrant soup that gets its color from turmeric and its aroma from lemongrass and lime leaves. While traditional Soto can involve boiling a whole chicken, this "Express" version uses chicken breast or thigh fillets and a quick spice paste to get you back to your desk (or your nap) in 30 minutes.
🛒 Ingredients & Measurements
The Spice Paste (Bumbu):
• 3 cloves of garlic
• 2 shallots
• 2 cm of fresh turmeric (or 1 teaspoon of turmeric powder)
• 1 cm of ginger
• 2 candlenuts (or 1 tablespoon of cashew nuts for creaminess)
The Soup Liquid:
• 1.2 liters of water or chicken stock
• 2 stalks of lemongrass, bruised
• 3 kaffir lime leaves, torn
• 300 grams of chicken breast or thigh, sliced into thin strips
The "Soto" Accessories:
• 100 grams of bean sprouts, blanched
• 1 hard-boiled egg, halved
• 1 tomato, wedged
• A handful of potato chips or fried potato slices (traditional topping!)
👨🍳 Step-by-Step Instructions
1.Paste Power: Blitz the spice paste ingredients in a mini-blender with a splash of oil until smooth.
2.Sauté: In your soup pot, sauté the paste with the lemongrass and lime leaves until the oil starts to separate and it smells amazing.
3.The Broth: Pour in the water or stock. Bring to a boil.
4.Poach the Chicken: Add the thinly sliced chicken. Since it’s sliced, it will cook in about 5 to 7 minutes. Season with salt and pepper.
5.Build the Bowl: Put bean sprouts, a tomato wedge, and half an egg in each bowl.
6.The Pour: Ladle the yellow broth and chicken over the fresh ingredients.
7.Crunch Time: Top with fried shallots and a few potato chips for that signature Soto crunch.
💡 Tips & Mistakes to Avoid
• The Yellow Stain: Turmeric stains everything! Be careful with your wooden spoons and countertops.
• Bruise the Lemongrass: Don't just throw the lemongrass in. Hit it with the back of a knife to release the citrusy oils.
• Fresh Lime is Key: A Soto without a squeeze of fresh lime at the end is like a day without sunshine. It needs that acid to wake up the turmeric.
❓ FAQ
Q1.Can I make this vegan?
Yes! Use vegetable stock and replace the chicken with firm tofu or oyster mushrooms.
Q2.Is it spicy?
The base soup isn't spicy at all. It’s actually very mild and aromatic. You add the heat at the table with chili sauce.
📝 Summary
Soto Ayam Express is a healing, vibrant soup. It’s perfect for when you’re feeling a little tired and need a lunch that is both healthy and high-energy.
🍃 Recipe 3: Sayur Bening Bayam (Clear Spinach & Corn Soup)
🌽 About this Recipe
If you want something incredibly light, healthy, and cooling, Sayur Bening is the answer. "Bening" means clear, and this soup is as pure as it gets. It is a staple in Indonesian homes, especially in Java. It’s a sweet-savory broth flavored with "Kunci" (fingerroot), which gives it a very specific, refreshing aroma. It’s the perfect lunch for a hot day when you don't want anything heavy.
🛒 Ingredients & Measurements
The Soup Base:
• 1 liter of water
• 3 shallots, thinly sliced
• 2 cm of Fingerroot (Temu Kunci), bruised (or a pinch of ginger if unavailable)
• 1 tablespoon of sugar (Indonesians like this soup slightly sweet)
• 1 teaspoon of salt
The Vegetables:
• 1 large bunch of fresh spinach (bayam), washed
• 1 ear of sweet corn, cut into rounds or kernels sliced off
• 1 small carrot, sliced into rounds
👨🍳 Step-by-Step Instructions
1.Boil the Aromatics: Bring the water to a boil in a pot. Add the sliced shallots, bruised fingerroot, salt, and sugar.
2.Cook the Hard Veggies: Add the corn and carrots first, as they take longer to cook. Boil for about 5 to 8 minutes until the corn is tender and sweet.
3.The Final Flash: Add the spinach leaves. Spinach cooks almost instantly! As soon as it wilts (about 30 to 60 seconds), turn off the heat.
4.Taste Test: The broth should be clear, sweet, and savory. Adjust the sugar or salt if needed.
5.Serve: Ladle into bowls. This is traditionally served with a side of steamed rice and a piece of fried tempeh or salty fish.
💡 Tips & Mistakes to Avoid
• Don't Overcook the Spinach: If you boil spinach for too long, it turns dark green and slimy. Keep it bright and fresh!
• The Sweetness: Don't be afraid of the sugar. This specific soup is meant to have a subtle sweetness that balances the earthy spinach.
• Serve Immediately: This soup is best eaten fresh. If it sits for too long, the spinach loses its nutritional punch.
❓ FAQ
Q1.What if I can't find Fingerroot?
You can substitute with a small slice of ginger, though the flavor will be a bit "sharper" and less "floral."
Q2.Can I add other veggies?
Sure! Chayote or zucchini also work beautifully in this clear broth.
📝 Summary
Sayur Bening is the "detox" soup of Indonesia. It’s simple, incredibly fast (under 15 minutes), and makes you feel great after eating it.
😊 Final Thoughts
Can you believe how simple it is to bring the flavors of Jakarta or Surabaya to your lunch table? These three soups—Bakso, Soto Ayam, and Sayur Bening—show the incredible range of Indonesian cuisine. You have the meaty and savory, the aromatic and bright, and the clear and refreshing.
The best thing about these recipes is that they don't require fancy equipment or hours of prep. They are designed for real life. I really hope you try making these during your next lunch break. Start with the Bakso if you’re feeling hungry, or the Sayur Bening if you want something light.
Cooking is all about the experience, so don't be afraid to tweak the flavors to your liking! Once you’ve tried these, you’ll see why soup is such a big deal in our culture. Share your "Quick Lunch" creations with your family—I bet they'll be surprised that such a deep flavor came out of such a fast recipe!
| 🇮🇩 🍲 < Back | Next > 🍲 |