Vegetarian Soto Ayam Recipes

JAVANESE-INSPIRED "CHICKEN" SOUP (VEGAN SOTO AYAM)

Javanese-Inspired

This is vegan "chicken" soup with a kick! Though soy curls are perfect in it, if you can't find them you can use strips of baked tofu, tempeh, or seitan. For a very natural version, consider edamame or, if soy is not an option, chickpeas.

Provided by Susan Voisin

Time 35m

Number Of Ingredients 17

Ingredients

4 cloves garlic (peeled)
1 shallot (peeled and cut in half)
1 1/2 tablespoon minced fresh ginger ((about 1 1/2 inch))
1 teaspoon turmeric powder
1 teaspoon galangal powder ((optional))
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
8 cups water or vegetable broth
2 cups soy curls (broken into 1-inch pieces)
4 vegetable bouillon cubes ((enough to flavor 4 cups of water), if not using broth)
1 teaspoon grated lime peel
4 cups bean sprouts
4 ounces thin rice noodles ((vermicelli) or cellophane noodles)
Lime slices
4 green onion (sliced)
Sweet Indonesian soy sauce ((kecap manis) or gluten-free tamari)
Sambal oelek (or other hot chili sauce)

Steps:

Place garlic, shallot, ginger, turmeric, galangal, coriander, and pepper in a food processor and pulse until ground into a paste.
Heat a non-stick soup pot over medium heat (spray with cooking oil if it is not non-stick). Add the paste and stir fry until fragrant, about a minute. Add the water or broth, along with the soy curls and bouillon cubes, if using.
Bring to a boil, reduce heat, cover and simmer for at least 15 minutes. Turn heat to very low and keep warm while you prepare the bean sprouts and noodles.
While the soup is cooking, bring a large pot of water to a boil. Add the bean sprouts and cook for one minute after the water returns to a boil. Lift them out with a slotted spoon and set aside. Return the water to a boil and add the rice noodles. Cook according to package directions (about 3-5 minutes for rice vermicelli). Drain in a fine-mesh strainer and rinse with cold water.
Just before serving, add the lime peel to the soup and add salt to taste. To serve, place some rice noodles and bean sprouts into a bowl and ladle the broth and soy curls over them. Sprinkle with green onions, and serve with wedges of lime, sweet soy sauce or tamari, and hot chili sauce.

Nutrition Facts : ServingSize 1 serving, Calories 150 kcal, Carbohydrate 25 g, Protein 8 g, Fat 2.3 g, Sodium 510 mg, Fiber 3 g, Sugar 3 g

VEGETARIAN SOTO AYAM

Vegetarian Soto Ayam image

This turmeric-tinged soup is a meatless version of Indonesian soto ayam, a peppery chicken soup.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 servings

Number Of Ingredients 25

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

Steps:

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.

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