Soto Lamongan (from Lamongan, East Java) — distinguished by koya: a powder made from crushed krupuk mixed with ground garlic. Koya is sprinkled generously over the soto, where it absorbs the broth and creates a thick, crunchy-soupy texture that is unique to this regional style. The turmeric broth is standard; the koya is the differentiator.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 7