Vegetarian Soto Ayam
Experience the vibrant flavors of Indonesia with this Vegetarian Soto Ayam, a plant-based take on the iconic Indonesian soup. This comforting recipe swaps the traditional chicken with crispy, golden tofu and tender white mushrooms, creating a hearty and satisfying dish perfect for vegetarians. Infused with the fragrant warmth of lemongrass, kaffir lime leaves, and aromatic spices like turmeric, coriander, and cumin, this soup boasts a rich and layered flavor profile. Served over delicate vermicelli noodles and crunchy bean sprouts, and garnished with fried shallots, spring onions, and a zingy squeeze of fresh lime, this bowl is a feast for both the eyes and taste buds. Ready in under an hour, it’s the ultimate nourishing meal that’s easy to whip up and sure to impress. Perfect for fans of Southeast Asian cuisine, this recipe is a delicious celebration of bold, aromatic vegetarian cooking.
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Recipe Information
Ingredients
- 200 grams firm tofu
- 150 grams white mushrooms, sliced
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1.5 liters vegetable stock
- 1 stalk lemongrass stalk, bruised
- 3 leaves kafir lime leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 100 grams bean sprouts
- 100 grams vermicelli noodles
- 2 stalks spring onions, sliced
- 3 tablespoons fried shallots
- 4 pieces lime wedges
Instructions
Drain the firm tofu and slice it into small cubes. Pan-fry the tofu in 1 tablespoon of vegetable oil over medium heat until golden and crispy on all sides. Set aside.
Heat the remaining vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and slightly softened, about 3 minutes.
Stir in the turmeric powder, coriander powder, and cumin powder, cooking for an additional 1 minute to toast the spices.
Pour the vegetable stock into the pot, then add the lemongrass stalk and kaffir lime leaves. Bring the mixture to a gentle simmer.
Add the sliced white mushrooms to the soup and cook for 10 minutes to allow the flavors to meld and the mushrooms to soften.
Season the soup with salt and sugar to balance the flavors. Adjust seasoning to taste.
Prepare the vermicelli noodles by soaking them in hot water for 5-7 minutes or according to the package instructions. Drain and set aside.
To serve, divide the vermicelli noodles and bean sprouts among four serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets mushrooms and broth.
Top each bowl with the fried tofu cubes, sliced spring onions, and fried shallots.
Serve immediately with a wedge of lime on the side for squeezing into the soup before eating.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 29.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5994 mg | 261% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 44.2 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 685 mg | 53% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4204 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
