Soto Garing Is Not Fried

Soto garing, also known as toring, is a distinctive dish from Delanggu, Klaten Regency, Central Java. Its defining feature is the very small amount of broth. Rather than filling the bowl as in most soto dishes, the broth is used to moisten the rice and accompanying ingredients and bring the seasoning together.

The name is unusual, but the story behind the dish is even more interesting. Toring shows how a simple innovation at a food stall can grow into part of a region’s culinary identity.

What is soto garing?

Most people know soto as a dish served in a bowl full of hot broth. Soto garing, by contrast, is characterised by just a little stock — and some versions contain almost no broth at all.

The stock is poured sparingly, just enough to moisten the surface of the rice and its toppings. Some recipes also include soy sauce to deepen the flavour. Once everything is mixed, each grain of rice absorbs the combination of stock, soy sauce and spices, producing a more concentrated savoury taste.

The ingredients are still plentiful: rice, bean sprouts, cabbage, celery, shredded free-range chicken and fried shallots, seasoned with soto spices and local soy sauce. It is called “garing”, or “toring”, because it is less soupy and has a fuller, more intense seasoning.

In Javanese, garing means dry. But the word should not be taken literally. Toring is neither completely dry nor crispy; it is soto that is not flooded with broth. Some stalls still add a little stock to preserve the dish’s aroma and characteristic soto flavour.

Its origins

The story began in 1974 at Warung Bu Yati in the Delanggu area of Klaten, owned by Sudirman. The stall initially sold sop before switching to soto with broth. One day, a child who did not want a bowl with so much broth asked for a drier version. Workers also needed practical meals that would not leak when carried to their workplaces, so the amount of broth was reduced. What began as a small request grew in popularity and became a well-known Klaten speciality.

Each stall now has its own recipe. Some add a little stock, while others rely on local soy sauce for a richer savoury taste. Many people who have tried it say it is an addictive take on soto, not just a warming meal.