Indonesian Tofu and Rice Noodle Soup (Vegan Soto Ayam)
This Indonesian Tofu and Rice Noodle Soup is a vegan version of Soto Ayam - Indonesian chicken soup. It's a soup with a deep flavor and beautiful vibrant color! Plant-based and gluten-free.
Equipment
Ingredients
- 4 Medium Shallots peeled
- 3 Cloves Garlic peeled
- 1 1-inch piece Turmeric Root
- 1 2-inch piece Ginger peeled
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 2 Tablespoons Lime Juice
- 8 Ounces Rice Noodles
- 1 14 Ounce Block Extra Firm Tofu cubed
- 2 Stalks Lemongrass
- 1 13.5 Ounce Can Coconut Milk
- 1 ½ Cups Vegetable Broth
- 1 Cup Water
- 1 Teaspoon Salt
- Toppings: Green Onions, Lime Wedges, Sesame Seeds, Bean Sprouts, etc.
Instructions
- Blend the shallots, garlic, turmeric root, ginger root, coriander seeds, cumin seeds, and lime juice in a food processor to create a spice paste.
- Heat a soup pot to medium-high heat. Add in the spice paste and cook 3-5 minutes, the paste will be very fragrant.
- Add the vegetable broth, coconut milk, lemongrass, water, and salt. Bring it to a boil. Add in the tofu cubes. Cover the pot and simmer on low heat for 15 minutes. Add salt to taste.
- In a separate pot, cook the rice noodles according to the package directions.
- Discard the lemongrass from the soup.
- Add the cooked noodles to a bowl, then add the tofu and broth. Top with scallions, bean sprouts, and lime wedges. Enjoy!
Notes
This recipe has a lot of fresh ingredients, but I've included many substitutions in the blog post, in case you can't find something or want to use what you already have in your pantry.
Nutrition
Calories: 521kcal | Carbohydrates: 64g | Protein: 13g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 769mg | Potassium: 593mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 5mg