Ingredients with Measurements:
- 1 lb beef, cut into small cubes
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 2 star anise
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tbsp vegetable oil
- 6 cups water
- Salt and pepper to taste
- 2 cups bean sprouts
- 2 cups cooked rice noodles
- 2 hard-boiled eggs, sliced
- 2 limes, cut into wedges
- Fresh cilantro leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
2. Add the beef and cook until browned on all sides.
3. Add the lemongrass, kaffir lime leaves, cinnamon stick, cloves, cardamom pods, star anise, coriander powder, cumin powder, turmeric powder, and water. Bring to a boil.
4. Reduce heat to low and simmer for 1-2 hours, or until the beef is tender.
5. Remove the lemongrass, kaffir lime leaves, cinnamon stick, cloves, cardamom pods, and star anise from the pot.
6. Season with salt and pepper to taste.
7. To serve, divide the bean sprouts and rice noodles among bowls. Ladle the soup over the noodles. Top with sliced hard-boiled eggs and fresh cilantro leaves. Serve with lime wedges on the side.
Prep time: 20 minutes, Cooking time: 1-2 hours
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information: Calories: 350, Fat: 12g, Carbohydrates: 27g, Protein: 32g
Substitutions for ingredients: Chicken or tofu can be used instead of beef. If lemongrass is not available, use 1 tbsp of lemongrass paste.
Variations: Add vegetables such as carrots, potatoes, and green beans to the soup.
Tips and tricks: To make the soup more flavorful, toast the spices in a dry pan before adding them to the pot.
Storage instructions: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the soup in a pot over medium heat until heated through.
Presentation ideas: Serve the soup in individual bowls with the toppings arranged neatly on top.
Garnishes: Fresh cilantro leaves
Pairings: Serve with crusty bread or crackers.
Suggested side dishes: Steamed vegetables or a side salad.
Troubleshooting advice: If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice: Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history: Soto Daging is a traditional Indonesian beef soup that is typically served with rice or noodles.
Flavor profiles: The soup is savory and aromatic with a hint of sweetness from the cinnamon.
Serving suggestions: Serve the soup with lime wedges on the side to squeeze over the top.
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Region: Indonesian