Vegan Soto Ayam (Chicken Soup)

Ingredients

• 8 cups Vegetable Broth
• 1 can Shredded Jackfruit
• about 225 g Mushrooms
• 1 tsp Turmeric
• 2.54 cm Ginger
• 2.54 cm Galangal
• 2 stalks Lemongrass
• 3 Kaffir Lime Leaves
• about 113 g Rice Noodles
• 1/2 cup Bean Sprouts
• 2 Scallions

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

Instructions

1. 1Finely mince the 2.54 cm of ginger and the 2.54 cm of galangal. Trim the ends of the 2 stalks of lemongrass, remove any tough outer layers, and then bruise the stalks by gently hitting them with the back of a knife or a rolling pin. Tear the 3 kaffir lime leaves a few times to release their aroma. Slice the about 225 g of mushrooms into 0.635 cm thick pieces. Drain and rinse the 1 can of shredded jackfruit. Thinly slice the 2 scallions.
2. 2In a large 6-quart pot or Dutch oven, heat to medium heat, approximately 148.9-162.8°C (150-160°C). Add the sliced about 225 g mushrooms, the drained 1 can shredded jackfruit, the minced 2.54 cm ginger, the minced 2.54 cm galangal, and the 1 tsp turmeric. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid, and the mixture is fragrant.
3. 3Pour in the 8 cups of vegetable broth. Add the 2 bruised stalks of lemongrass and the 3 torn kaffir lime leaves. Increase the heat to high and bring the mixture to a rolling boil, reaching 100°C. Once boiling, reduce the heat to low, so the soup maintains a gentle simmer, around 87.78-93.33°C (88-93°C). Simmer for 30 minutes, allowing the flavors to meld and deepen; the soup should smell richly aromatic.
4. 4While the soup simmers, fill a separate medium pot with water and bring it to a rolling boil over high heat, reaching 100°C. Add the about 113 g of rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still have a slight bite (al dente). Carefully drain the cooked noodles in a colander.
5. 5Divide the drained about 113 g rice noodles, the 1/2 cup bean sprouts, and the thinly sliced 2 scallions evenly among four serving bowls. Carefully ladle the hot soup from the large pot over the ingredients in each bowl. Serve immediately.

Substitutions

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