28min 4 ppl
Vegetable Soto
56 minutes
4 people
Medium31–60 min or 7–12 steps
56 min · 7 steps
Medium: 31–60 min or 7–12 steps
298 kcalper person
Protein 14g
Carbs 38g
Fats 10g
About this dish
A fragrant Malay soup made plant-based, its broth built on turmeric, lemongrass and galangal, ladled over glass noodles and beansprouts with tofu, shredded king oyster mushroom and crispy shallots.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsshredded200 g
- Fresh Ginger20 g
- Galangal20 g
- Lemongrass stalks2
- Garlic cloves4
- Shallots4
- Beansprouts100 g
- Limes1
Plant Proteins
- Firm tofucubed300 g
Dried Goods
- Glass noodlessoaked150 g
- Crispy fried shallots20 g
- Water1.5 l
Spices & Seasonings
- Turmeric powder15 g
- Coriander Seeds5 g
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large saucepan
- Blender
- Chopping board
- Sharp knife
- Ladle
Method
1
Blend the ginger, galangal, lemongrass, garlic, shallots and coriander seeds into a paste.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan and fry the paste with the turmeric powder until fragrant.
Approx. 6 minutes
3
Add the tofu cubes and shredded mushroom, then pour in the water, bring to the boil, reduce to a simmer, cover and cook for 25 minutes.
Approx. 26 minutes
4
Soak the glass noodles in hot water until soft, then drain.
Approx. 5 minutes
5
Blanch the beansprouts briefly in the simmering broth.
Approx. 2 minutes
6
Divide the noodles and beansprouts between bowls, ladle over the hot broth with the tofu and mushroom, and top with crispy fried shallots.
Approx. 6 minutes
7
Serve with lime wedges on the side.
Approx. 3 minutes
