Soto Betawi is a hearty beef soup consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander. When served, the soup is accompanied by different condiments that typically include tomatoes, scallions, sweet soy sauce, and emping crackers.

Empal gentong is a traditional soup originating from Cirebon. Cooked in a clay pot, the soup is usually made with a combination of beef, shallots, garlic, candlenut, turmeric, nutmeg, coconut milk, kecap manis soy sauce, cloves, lemongrass, and kaffir lime leaves.

Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili. However, the key element is buah kluwek, the Indonesian black nut.

Soto Lamongan is a beloved Indonesian chicken soup that originates from Lamongan, a city in East Java. What makes soto Lamongan unique is its clear, fragrant broth infused with turmeric, and most notably, the addition of "koya" — a finely ground topping made from fried garlic and shrimp crackers (krupuk udang).

Sayur lodeh is a traditional dish made with vegetables stewed in coconut milk. Eggplant, jackfruit, melinjo, long beans, and carrots are the most common vegetables used in the dish. However, sayur lodeh is so versatile that any vegetable can be utilized.

As its name suggests, bakwan Malang is an Indonesian dish that originated in the city of Malang, and it is closely associated with bakso - another well-known Indonesian meatball soup. Both bakso and bakwan Malang derive from the Indonesian-Chinese culinary tradition, and since Indonesia is predominantly a Muslim country, the meatballs are usually made with beef or chicken.

Mie kocok is an Indonesian noodle soup hailing from the city of Bandung, West Java. Its name, which literally means "shaken noodles," comes from the old method of shaking the noodles in a perforated tin container while dipping them into hot water to loosen and heat them.

Sayur asem is a sweet and sour vegetable soup. Often referred to as tamarind soup, it is one of the favorite vegetable dishes in Indonesia. The entire dish is based on tamarind, an unusual plant commonly grown in Southeast Asia, which gives the dish a distinctive sour taste.

Selat solo is an Indonesian dish believed to have originated as a European salad that’s been adapted to Javanese tastes. It hails from Solo in Central Java, hence the name. The dish is made with a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans.