Rujak soto · Indonesian · Main Course
Rujak soto
Born in Indonesia
“A collision of rujak and soto: vegetables and lontong in petis sauce, with beef broth poured over.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention unique blend of traditions first
7 in 10 say it's worth it for the served with es temulawak
4 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
Rujak soto arrives as a collision of two Javanese traditions—the bright, vegetable-forward rujak and the warming depth of beef soto—splashed together over lontong rice cake in petis sauce. Water spinach and bean sprouts meet their salty, umami-rich companion, all bound by that distinctive fermented shrimp paste backbone. Born in Banyuwangi in 1975, this East Javanese specialty comes with a cooling glass of es temulawak, the turmeric-bright drink that cuts through the richness.
What makes this version distinct
Rujak soto is an Indonesian traditional salad made up of unique blend between beef soto and rujak cingur. A local speciality in which the vegetables (water spinach and bean sprouts) rujak served with lontong rice cake in petis sauce poured with soto soup. It is a delicacy of Javanese (Osing) from Banyuwangi, East Java. Generally, rujak soto is served along with es temulawak—that made up of Curcuma zanthorrhiza. Rujak soto was created by Usni Solihin in 1975.
Signature elements
What people love
- unique blend of traditions
- served with es temulawak
- layered savory depth
Know before you go
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