Vegetarian Soto Ayam

Experience the comforting flavors of Indonesian cuisine with this hearty Vegetarian Soto Ayam, a plant-based twist on the classic Indonesian chicken soup. This vibrant dish boasts a fragrant broth infused with turmeric, ginger, and lemongrass, simmered alongside slices of white mushrooms for a savory depth. Crispy pan-fried tofu adds a delightful texture to the soup, while delicate vermicelli noodles and crunchy bean sprouts complete the bowl. Topped with fried shallots, fresh spring onions, and a squeeze of lime, this vegetarian delight delivers bold, zesty flavors in every spoonful. Perfect for a cozy dinner or a flavorful lunch, this recipe is a wholesome, satisfying option that's both vegan-friendly and packed with authentic Southeast Asian flair.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the turmeric powder, coriander powder, and cumin powder, cooking for an additional 1 minute to toast the spices.

Step 4

Pour the vegetable stock into the pot, then add the lemongrass stalk and kaffir lime leaves. Bring the mixture to a gentle simmer.

Step 5

Add the sliced white mushrooms to the soup and cook for 10 minutes to allow the flavors to meld and the mushrooms to soften.

Step 6

Season the soup with salt and sugar to balance the flavors. Adjust seasoning to taste.

Step 7

Prepare the vermicelli noodles by soaking them in hot water for 5-7 minutes or according to the package instructions. Drain and set aside.

Step 8

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.

Step 9

Top each bowl with the fried tofu cubes, sliced spring onions, and fried shallots.

Step 10

Serve immediately with a wedge of lime on the side for squeezing into the soup before eating.

Nutrition Facts

Serving size	(2318.5g)

Amount per serving	% Daily Value*
Calories	1784.4

Total Fat 71.5g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 29.8g
Cholesterol 0mg	0%
Sodium 5994.4mg	0%
Total Carbohydrate 254.1g	0%
Dietary Fiber 36.9g	0%
Total Sugars 44.2g
Protein 68.1g	0%

Vitamin D 15IU	0%
Calcium 684.9mg	0%
Iron 19.1mg	0%
Potassium 4204.5mg	0%

*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.

Source of Calories

Fat: 33.3%

Protein: 14.1%

Carbs: 52.6%