Name: Vegetarian Soto Ayam
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4 servings
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

Prep Time
15 minutes
Active Time
20 minutes
Total Time
35 minutes

This turmeric-tinged soup is a meatless version of Indonesian soto ayam, a peppery chicken soup. My mom used to slice potatoes into thin ovals and fry them into kripik (Indonesian for crisps or chips) to put on top. But now she just buys bags of chips off the shelf. The brittle potato chips complement the tender potatoes, slippery cellophane noodles, firm bean sprouts, and soft egg in the bowl.

Ingredients

4 servings

Soup:

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)

Sweet soy sauce:

2 Tbsp. soy sauce

1 Tbsp. water

2 Tbsp. coconut palm sugar or 1 to 1½ Tbsp. dark brown sugar

Preparation

Step 1
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.
Step 2
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.
Step 3
While the soup is simmering, soak the cellophane noodles in boiling water for 10 to 15 minutes or until soft. Drain and set aside.
Step 4
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.
Step 5
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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Reprinted with permission from Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season © 2017 by by Patricia Tanumihardja. Published by Tuttle Publishing. Buy the full book on Amazon.

Leave a Review

Reviews (2)

To the anonymous reviewer: Eggs are part of the VEGETARIAN menu. Ditto with dairy. Simply omit the egg and voila, it's VEGAN. no fancy recipe rewrite is needed.
- Suzinsf
- San Francisco
- 3/3/2022
Sounds delicious… please leave the eggs out to be truly vegetarian.
- Anonymous
- 1/21/2022