Vegan Soto Ayam (Indonesian Chicken Noodle Soup)

Ingredients

• 6 cups Vegetable Broth
• 2 cubes Vegan Chicken Broth Cubes
• 1 cup Shredded Jackfruit
• 4 oz Rice Noodles
• 1 cup Cabbage
• 1/2 cup Bean Sprouts
• 1 teaspoon Turmeric Powder
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 stalk Lemongrass
• 3 leaves Kaffir Lime Leaves
• 2 stalks Green Onions

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups Vegetable Broth and 2 cubes Vegan Chicken Broth Cubes. Bring the mixture to a rolling boil over high heat, which is approximately 212°F (100°C).
2. 2While the broth heats, finely mince the 2 cloves Garlic and 1 teaspoon Ginger. Gently bruise the 1 stalk Lemongrass by pressing it with the flat side of a knife, then tie it into a knot. Gently crush the 3 Kaffir Lime Leaves to release their fragrance. Once the broth is boiling, add the 1 teaspoon Turmeric Powder, the minced 1 teaspoon Ginger, the minced 2 cloves Garlic, the bruised 1 stalk Lemongrass, and the crushed 3 Kaffir Lime Leaves to the pot.
3. 3Reduce the heat to medium-low to maintain a gentle simmer, approximately 185-205°F (85-96°C). Simmer the broth for 15 minutes to allow the flavors to fully infuse; the broth will become fragrant and take on a light yellow color from the turmeric.
4. 4While the broth simmers, thinly slice the 1 cup Cabbage. After 15 minutes, increase the heat to medium-high to bring the broth back to a gentle boil, then add the 1 cup Shredded Jackfruit, the thinly sliced 1 cup Cabbage, and the 4 oz Rice Noodles to the pot.
5. 5Continue to cook the soup for 5-8 minutes, stirring occasionally, until the rice noodles are tender and translucent, and the cabbage is slightly softened but still retains a slight bite.
6. 6Remove the pot from the heat. Carefully use tongs or a slotted spoon to remove and discard the 1 stalk Lemongrass and 3 Kaffir Lime Leaves from the soup. Ladle the hot soup into individual serving bowls, then garnish each serving with the 1/2 cup Bean Sprouts and the thinly sliced 2 stalks Green Onions.

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