Kimlo Bakso Soup is a delightful Indonesian dish that combines the richness of beef broth with the freshness of vegetables and the savory taste of meatballs. It's a comforting and satisfying soup perfect for any occasion. Here's how to make it:
Ingredients:
- 500g beef meatballs
- 1 liter beef broth
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 2 carrots, julienned
- 1 stalk celery, thinly sliced
- 100g cabbage, shredded
- 100g bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Fried shallots for garnish
- Cooked vermicelli noodles
Instructions:
- In a large pot, heat some oil over medium heat. Add minced garlic and sliced onions. Sauté until fragrant.
- Pour in the beef broth and bring it to a boil.
- Add the beef meatballs and let them cook for about 5-7 minutes.
- Stir in the julienned carrots, sliced celery, shredded cabbage, and bean sprouts. Cook for another 5 minutes until the vegetables are tender yet still crisp.
- Season the soup with soy sauce, oyster sauce, salt, and pepper. Adjust the seasoning according to your taste preference.
- Once everything is cooked through, remove the pot from the heat.
Serving:
- Ladle the Kimlo Bakso Soup into serving bowls.
- Add some cooked vermicelli noodles into each bowl.
- Garnish with fried shallots for an extra crunch and flavor.
- Serve hot and enjoy!
Tips:
- For added richness, you can boil the beef broth with beef bones to make your own broth from scratch.
- Customize the vegetables according to your preference. You can add in mushrooms, baby corn, or bok choy.
- If you prefer a spicier kick, add some chopped chili peppers or a dash of chili sauce.
- Make sure not to overcook the vegetables to retain their nutrients and crunchiness.
Variations:
- Substitute beef meatballs with chicken or fish balls for a different flavor profile.
- Experiment with different types of noodles like rice noodles or egg noodles.
- For a vegetarian version, omit the meatballs and use vegetable broth instead of beef broth.
