Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 gr beef or internals
- 100 gr bean sprouts
- 80 gr rice noodles
- 60 gr Indonesian parsley
- 60 gr scallions
- 60 gr ginger
- 1 lime
- salt
- pepper
- =
Directions
Boil meat until done. Drain and cut into bite-sized slices.
Remove the tails of bean sprouts, boil until half done.
Boil rice noodles separately.
Keep these in separate plates.
Cut Indonesian parsley and scallions.
Grind shallots, and brown it for a little bit.
Skin and cut ginger.
Make beef stock using beef bones boiled in water for about an hour.
Remove bones, and put in salt, pepper, ginger, and shallots.
Serve the soto by putting the beef, bean sprouts, noodles into a bowl.
Pour soup into it.
Sprinkle with Indonesian parsley and scallions.