Vegan Soto Ayam (Chicken Soup)

Ingredients

• 6 cups Vegetable Broth
• 4 oz Glass Noodles
• 1 block Tofu
• 1 cup Bean Sprouts
• 1 cup Cabbage
• 2 medium Potatoes
• 2 stalks Lemongrass
• 2 inches Galangal
• 1 inch Ginger
• 1/2 teaspoon Turmeric
• 3 cloves Garlic
• 4 medium Shallots
• 3 leaves Kaffir Lime Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 tablespoon Oil

Instructions

1. 1Place the 4 oz of glass noodles in a bowl and cover with warm water. Let them soak until they are soft, about 5-10 minutes.
2. 2Cut the 1 block of tofu into 1/2-inch cubes. Heat 1 tablespoon of oil in a large skillet over medium-high heat (400°F / 200°C). Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.
3. 3Peel the 2 medium potatoes and cut them into 1-inch cubes. Place the potato cubes in a medium saucepan and cover with water. Bring to a boil over high heat (212°F / 100°C) and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the water and set the potatoes aside.
4. 4Prepare the aromatics: finely mince the 3 cloves of garlic and 4 medium shallots. Bruise the 2 stalks of lemongrass by hitting them with the back of a knife. Peel and thinly slice the 2 inches of galangal and the 1 inch of ginger. Have the 1/2 teaspoon of turmeric ready.
5. 5In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium heat (350°F / 175°C). Add the minced garlic and shallots, bruised lemongrass, sliced galangal, sliced ginger, and 1/2 teaspoon turmeric. Cook, stirring constantly, for 2-3 minutes until the mixture is very fragrant.
6. 6Pour in the 6 cups of vegetable broth. Add the 3 kaffir lime leaves, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the soup to a boil over high heat (212°F / 100°C).
7. 7Add the fried tofu cubes, boiled potato cubes, 1 cup of chopped cabbage, and 1 cup of bean sprouts to the pot. Reduce the heat to medium-low (300°F / 150°C) and simmer for 5-10 minutes, or until the cabbage is tender-crisp.
8. 8Drain the soaked glass noodles and add them to the pot. Stir gently to combine and cook for another 1-2 minutes, just until the noodles are heated through. Taste and add more salt or pepper if desired.
9. 9Ladle the Vegan Soto Ayam into bowls. Serve hot.

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