indonesianbaksobeefnoodle-soupclassicstreet-foodintermediate

Bakso

Name: Bakso
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Indonesian
Ingredients: 300 g ground beef; 60 g tapioca flour; 1 large egg white; 2 cloves garlic, finely grated; 2 tbsp fried shallots, crushed; 60 ml ice water; 1 tsp fine salt; 1/2 tsp white pepper; 1 litre beef broth; 2 cloves garlic, lightly crushed; 1 large shallot, thinly sliced; 1/2 tsp fine salt; 1/4 tsp white pepper; 2 tbsp celery leaves, chopped; 200 g fresh yellow noodles; 150 g firm tofu, cut into bite-size cubes; 100 g bok choy, halved lengthwise; 2 tbsp fried shallots; 2 tbsp scallions, thinly sliced; 1 lime lime, cut into wedges; 2 tbsp sambal; 2 tsp sweet soy sauce

Bakso is a comforting bowl of springy beef meatballs in a clear, savory broth with noodles, tofu, and greens. This version is light yet deeply satisfying, with classic toppings of fried shallots, scallions, lime, sambal, and a touch of sweet soy sauce for balance.

45 min

2 servings

655 kcal

Indonesian

Ingredients

Bakso mixture

300 gground beef
60 gtapioca flour
1 largeegg white
2 clovesgarlic, finely grated
2 tbspfried shallots, crushed
60 mlice water
1 tspfine salt
1/2 tspwhite pepper

Broth and soup base

1 litrebeef broth
2 clovesgarlic, lightly crushed
1 largeshallot, thinly sliced
1/2 tspfine salt
1/4 tspwhite pepper
2 tbspcelery leaves, chopped

Soup fillings

200 gfresh yellow noodles
150 gfirm tofu, cut into bite-size cubes
100 gbok choy, halved lengthwise

To serve

2 tbspfried shallots
2 tbspscallions, thinly sliced
1 limelime, cut into wedges
2 tbspsambal
2 tspsweet soy sauce

Instructions

1
Bring a medium pot of water to a gentle simmer for poaching the meatballs, and at the same time start the broth in a second pot by combining the beef broth, crushed garlic, sliced shallot, salt, and white pepper. Bring the broth just to a simmer; do not boil hard or it will turn cloudy.
2
Make the bakso mixture: in a chilled bowl, mix the ground beef, tapioca flour, egg white, grated garlic, crushed fried shallots, ice water, salt, and white pepper until sticky and paste-like, 3-4 minutes. The mixture should feel tacky and hold together; if it seems loose, keep mixing rather than adding more flour, which would make the meatballs dense.
3
With wet hands or using a spoon, shape the meat mixture into 10-12 balls. Drop them directly into the gently simmering water. Poach for 8-10 minutes until they float and the centers are cooked through; one cut open should be uniformly grey-brown with no pink remaining.
4
Transfer the cooked meatballs into the simmering broth. Add the tofu and cook gently for 3 minutes so it warms through and absorbs some flavor. Skim the broth if needed for clarity.
5
In the poaching water or a fresh pot of boiling water, cook the yellow noodles for 1-2 minutes if fresh, just until loosened and tender. Add the bok choy for the last 30-60 seconds to blanch until bright green and crisp-tender. Drain well.
6
Finish the broth by stirring in the chopped celery leaves. Taste and adjust seasoning if needed; the broth should be savory but light, since sambal and sweet soy sauce are added at the table.
7
Divide the noodles and bok choy between 2 serving bowls. Arrange the tofu and meatballs on top, then ladle over the hot broth.
8
Garnish each bowl with fried shallots and scallions. Serve immediately with lime wedges, sambal, and a little sweet soy sauce on the side so each person can season their bakso to taste.

Nutrition per serving

655 kcal

Calories

45g

Protein

48g

Carbs

30g

Fat

Fiber

Notes

•Keeping the meat mixture cold is key to springy bakso; chilled beef and ice water help develop the characteristic bounce.
•For even smoother meatballs, pulse the mixture in a food processor for 30-45 seconds before shaping.
•If using dried noodles instead of fresh, increase cook time according to the packet and keep the rest of the recipe the same.
•A spoon dipped in water makes shaping easier and prevents sticking.

Background

Bakso is one of Indonesia's most beloved street foods, sold everywhere from pushcarts to neighborhood soup stalls. The dish reflects Chinese culinary influence in Indonesia, especially in the technique of making bouncy meatballs, and it has evolved into many regional styles served with noodles, tofu, and condiments.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free