As the name suggests, this traditional soto variety originated in Lamongan. It is mainly prepared with chicken cuts that are slowly simmered in broth, along with a spice paste that usually consists of lemongrass, coriander, caraways seeds, galangal, garlic, turmeric, and ginger.
The chicken is then shredded, and the dish is typically served with noodles, cabbage, scallions, boiled eggs, prawn crackers, or other garnishes. Soto Lamongan can be served as a standard soup, but sometimes the main ingredients and the broth may be served in two separate bowls.The dish is typically accompanied by spicy sambal sauce and rice.
noodles: wheat flour, vegetable oil, tapioca flour, salt, stabiliser (vegetable and phosphate) acidity regulator, minerals (iron), tartrazine dye CI 19140), antioxidant (TBHQ)
Seasonings: salt, sugar, flavour enhancer, monosodium glutamate (MSG), disodium inosinate and guanylate, garlic powder, synthetic chicken flavour (contains egg and milk), onion powder, yeast extract (contains soybeans) and scallions, vitamins (A, B1, B6, B12, niacin, folic acid, pantothenic acid) and chilli powder
oil: vegetable oil and soto seasoning (2.3%)
sambal soto (5%): water, chilli, sugar, spices, salt, vegetable thickener, acidity regulator, flavour enhancer (monosodium glutamate, disodium inosinate and guanylate), preservative (sodium benzoate and sodium metabisulfit)
savoury koya powder (5.6%): contains wheat flour, and natural caramel colouring I