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Soto padang is a kind of clear, non soto, which usually contains beef, onion, , and rice vermicelli as its main ingredients. This soto is a culinary specialty originating from West Sumatra, Indonesia.
The meat used for the soto can be boiled and cut, or it can be fried until crunchy. The potatoes are boiled, then seasoned and made into small patties and then fried. Individual bowls are prepared with rice vermicelli, meat and potatoes put inside, and boiled egg can be added before the broth is poured in. Sliced celery, scallions, and fried shallot are usually added as garnishes.
In Padang, this soto is often served for breakfast, and sometimes accompanied by the teh talua (creamed egg tea).Heinz Von Holzen (2025). 9789814634953, Marshall Cavendish International Asia Pte Ltd. . ISBN 9789814634953
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