Bakso soup

Ingredients

• 3beef shanks
• 2.5 lwater
• 1 cubebeef stock
• 3 stalkslemongrass
• 3lime leaves
• 6 cmginger
• 2onions
• 1 bulbgarlic
• 2 stickscinnamon
• 2star anise
• 300 gbeef mince
• 50 gflour
• whites from 2 eggsegg whites
• 1 handfulice cubes
• 200 gglass noodles
• 30 ml (2 tbsp)leaf celery
• 60 ml (4 tbsp)crispy shallots, homemade or shop-bought
• 60 ml (4 tbsp)ketjap
• to tastewhite pepper and salt
• to tasteextra ketjap or sambal

Instructions

1. 1

   Brown the shanks

   Heat oil in a large soup pan and briefly brown the beef shanks.

2. 2

   Prepare the aromatics

   Peel and cut the onions into wedges. Halve the garlic bulb, slice the ginger, bruise the lemongrass and cut it into pieces.

3. 3

   Simmer the broth

   Bring 2.5 litres of water, the beef stock cube and the beef shanks to the boil in a soup pan. Add the lemongrass, lime leaves, ginger, onion, garlic, cinnamon sticks and star anise. Simmer gently for about 4 hours.

4. 4

   Make the meatballs

   Blend the beef mince with the ice cubes, flour, egg whites, white pepper and salt in a food processor. Shape the mixture into small meatballs and set them aside.

5. 5

   Cook the meatballs

   Cook the meatballs in a saucepan for about 10 minutes, until cooked through and firm.

6. 6

   Soak the noodles

   Soak the glass noodles according to the instructions on the packet.

7. 7

   Strain the broth

   Strain the broth and bring it back to the boil. Finely chop the leaf celery and add it to the soup.

8. 8

   Season the shank meat

   Remove the meat from the shanks and cut it into pieces. Season it with ketjap and white pepper.

9. 9

   Assemble the bowls

   Put a generous handful of glass noodles in each bowl. Ladle in the soup, then divide the shank meat and meatballs between the bowls and top with crispy shallots.

10. 10

    Serve with condiments

    Serve with extra ketjap or sambal to taste.

What is bakso soup?

Bakso is an Indonesian soup best known for its beef meatballs, often served with noodles in a savoury broth. This version builds a fragrant base from beef shanks, lemongrass, lime leaves and warm spices.

The slow-cooked shanks make the broth substantial, while separate meatballs and glass noodles give each bowl a mix of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 42g protein, 57g carbs, 22g fat.

The glass noodles supply most of the carbohydrates, while the shank meat and beef mince provide much of the protein. Beef also contributes fat, and the stock cube, ketjap and crispy shallots can add sodium. For a more balanced plate, serve a bowl with a side of fresh vegetables.

Building flavour in the broth

Beef shanks: briefly browning them before simmering adds a savoury note. The recipe then gives them about 4 hours over low heat to flavour the broth and become tender.

Aromatics: bruising the lemongrass helps release its fragrance. Ginger, lime leaves, cinnamon and star anise round out the broth, so keep the simmer gentle rather than boiling it hard.

Getting the meatballs right

Cold mixture: the recipe blends the mince with ice cubes, flour and egg whites. Process it until combined, then shape it into small balls.

Doneness: cook the meatballs for about 10 minutes, until they feel firm and are cooked through. Avoid judging them by colour alone; cut one open if you are unsure.

Preparing the noodles

Glass noodles: soak them according to the packet instructions rather than leaving them in the broth. This helps you control their texture as the bowls are assembled.

Portions: place a generous handful in each bowl, then ladle the hot soup over them. If the noodles sit for too long, they can soften further as they absorb liquid.

Finishing the soup

Strained broth: remove the cooked aromatics with a sieve before bringing the liquid back to the boil. Add the finely chopped leaf celery at this stage.

Toppings: season the shank meat with ketjap and white pepper, then add it with the meatballs and crispy shallots. Extra ketjap or sambal lets everyone adjust their bowl at the table.

What to serve alongside it

The noodles, broth and two kinds of beef make this a filling meal in a bowl. For a fresh contrast, serve it with a simple side of sliced cucumber or lightly dressed vegetables.

Keep additional ketjap and sambal on the table rather than seasoning every portion heavily; diners can add them to taste.

Recipe notes & tips

• Keep the broth at a gentle simmer during its 4-hour cooking time.
• Bruise the lemongrass before cutting it into pieces.
• Shape the meatballs small so they cook through in about 10 minutes.
• Follow the noodle packet directions, as soaking times can vary by brand.
• Strain the broth before adding the chopped leaf celery.
• Add extra ketjap or sambal at the table so each person can season their bowl.

Variations

• Add greens: Stir a handful of leafy vegetables into the hot broth before serving.
• More heat: Offer extra sambal at the table for a spicier bowl.
• Adjust the noodles: Use fewer glass noodles for a brothier serving.
• Fresh finish: Add extra chopped leaf celery just before serving.
• Crispy topping: Add the shallots at the last moment to keep their crunch.

Common mistakes to avoid

• Boiling the broth hard: A vigorous boil can make it cloudy; keep it at a gentle simmer.
• Skipping the sieve: Strain out the cooked aromatics before serving for a clear broth.
• Overcooking the noodles: Follow the packet directions and soak them separately from the soup.
• Making large meatballs: Shape them small so they can cook through in the stated 10 minutes.
• Adding toppings too early: Put the crispy shallots on just before serving to preserve their texture.

How to store

Store leftover broth, meatballs and shank meat in a covered container in the fridge for up to 3 days. Keep noodles separate if possible, then reheat the broth and meat until piping hot and assemble the bowls just before serving.

Frequently asked questions