Vegetarian Soto Ayam

soup/stew vegetarian spice lemongrass indonesian asian dairy free tree nut free fall winter

Patricia Tanumihardja

4 servings

Source

Ingredients

1 Tbsp. vegetable oil

1 Tbsp. minced garlic

1 tsp. grated fresh ginger

1 Tbsp. minced shallot

1 tsp. ground turmeric

4½ cups (1.25 liters) low-sodium vegetable stock

1 plump stalk lemongrass, trimmed and smashed

2 makrut lime leaves (optional)

1½ tsp. fine sea salt

½ tsp. granulated sugar

¼ tsp. freshly ground black pepper, or to taste

1 large yellow potato, peeled and cut into 1-in (2.5-cm) cubes

2 oz. (50 g) cellophane noodles

2 large hard-boiled eggs, halved lengthwise

1 cup (100 g) bean sprouts or shredded cabbage, blanched

1 green onion (scallion), white and green parts, chopped

2 Tbsp. fried shallots (store-bought or homemade)

¼ cup (5 g) chopped celery leaves or flat-leaf parsley

½ cup (75 g) plain potato chips, crushed

1 large lime cut into wedges

Chile paste, such as sambal oelek

Sweet Soy Sauce (see below)

2 Tbsp. soy sauce

1 Tbsp. water

2 Tbsp. coconut palm sugar or 1 to 1½ Tbsp. dark brown sugar

Method

Heat the oil in a large saucepan over medium-high heat until shimmering hot. Fry the garlic, ginger, and shallots until aromatic, 30 seconds to 1 minute. Stir in the turmeric and cook for another 30 seconds.

Pour in the stock and drop in the lemongrass and lime leaves, if using. Season with the salt, sugar and pepper. Add the potatoes and simmer until tender, 15 to 20 minutes. Taste and adjust seasonings as needed. Remove the lemongrass and lime leaves.

While the soup is simmering, soak the cellophane noodles in boiling water for 10 to 15 minutes or until soft. Drain and set aside.

To serve, divide the noodles, egg halves, and bean sprouts among 4 bowls. Pour ½ to ¾ cup soup into each bowl and garnish with green onions, fried shallots, celery leaves, and potato chips.

Serve immediately with steamed jasmine rice and lime wedges, with the chile paste and Sweet Soy Sauce in small dishes alongside.