Soto Ayam (Turmeric Chicken Soup) - Vegan Version

Ingredients

• 6 cups Vegetable Broth
• about 450 g Mushrooms
• about 113 g Rice Noodles
• 4 Hard Boiled Eggs (Vegan)
• 5 medium Shallots
• 4 cloves Garlic
• 5.08 cm Ginger
• 1 tablespoon Turmeric
• 2 stalks Lemongrass
• 4 leaves Kaffir Lime Leaves
• 1 cup Bean Sprouts
• 2 stalks Scallions
• 4 Lime Wedges
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thinly slice the about 450 g of mushrooms into 0.3175 cm thick pieces. Mince the 5 medium shallots, 4 cloves of garlic, and 5.08 cm of ginger. Bruise the 2 stalks of lemongrass by firmly hitting them with the back of a knife or a rolling pin until they are slightly flattened and fragrant.
2. 2Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the minced 5 medium shallots, 4 cloves of garlic, and 5.08 cm of ginger to the pot. Cook, stirring often, for 3 to 5 minutes until they are fragrant and slightly softened.
3. 3Add the 1 tablespoon of turmeric, the bruised 2 stalks of lemongrass, and the 4 leaves of kaffir lime leaves to the pot. Stir constantly for 1 minute until the spices are very fragrant.
4. 4Add the sliced about 450 g of mushrooms to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the mushrooms have released some liquid and are slightly softened.
5. 5Pour in the 6 cups of vegetable broth. Add the 1 teaspoon of salt and the 1/2 teaspoon of pepper. Bring the soup to a boil over high heat (204.4°C / 200°C), then reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently for 30 minutes.
6. 6While the soup simmers, cook the about 113 g of rice noodles. Bring a separate pot of water to a rolling boil over high heat (204.4°C / 200°C). Add the about 113 g of rice noodles to the boiling water and cook for 3 to 5 minutes, or until they are tender but still firm to the bite. Drain the cooked about 113 g of rice noodles thoroughly.
7. 7Divide the cooked about 113 g of rice noodles evenly among 4 serving bowls. Ladle the hot Soto Ayam soup over the noodles in each bowl.
8. 8Garnish each bowl with a handful of the 1 cup of bean sprouts. Slice the 2 stalks of scallions thinly and sprinkle them over each bowl. Slice the 4 Hard Boiled Eggs (Vegan) in half and place one half in each bowl. Serve immediately with one of the 4 lime wedges on the side of each bowl.

Substitutions

Related Guides