Thursday, April 06, 2006


Servings: 4

3 Tbsp 'chicken' broth powder
8 cups warm water
2 cups soy curls
6 clove garlic
4-5 clove shallots
3-5 kemiri or candlenuts, optional
1/8 tsp ground turmeric
2 tsp canola oil
2 Tbsp vegetarian fish sauce or soy sauce
2 slices ginger
2 slices galanga or 1/4 tsp galanga powder
1 stalk lemon grass or 1/2 tsp dry lemon grass powder
1/2 tsp salt or to taste
1/8 tsp ground white pepper

Vegetables:3 small potatoes, steamed
1 1/2 cups bean sprouts, steamed
1 1/2 cups cabbage, shredded, steamed
4 oz bean thread noodles, optional

Kecap Manis
Chili Garlic Sauce
Celery or cilantro or parsley, chopped
Lime wedges
Store bought brambang goreng or Indonesian fried shallots

  1. Combine 'chicken' broth powder and 6 cups warm water. Combine soy curls and 2 cups warm water. Set aside.
  2. Using a mini processor, grind garlic, shallots, and candlenut (kemiri), if using. Alternatively, use a mortar or pestle, pound the garlic, shallots, and candlenuts, if using, into a paste mixture. Add 1/8 tsp ground turmeric and combine.
  3. Heat 2 tsp oil in a heavy pot or soup pot. Add the garlic, shallots, and candlenuts paste. Saute the paste mixture for 5 minutes. Add some broth to prevent sticking. Add sliced ginger and galanga, saute for another 2 minutes. Add broth, soy curls, vegetarian fish sauce or soy sauce, and lemon grass. Simmer for 30 minutes. Alternatively, use a pressure cooker, cook on high for 8 minutes, quick release the pressure.
  4. While the soup is cooking, steam potatoes (with peeling), bean sprouts, and cabbage. Soak bean thread noodles (if using) in hot water until soft, then drain.

Serving the soup:Take out the ginger, lemon grass, and galanga slices from the soup. The soup should be boiling hot. The steamed vegetables and noodles are arranged in a bowl, then, laddle in the hot soup to include the soy curls. Serve the condiments on the side. Each person, if necessary, adds kecap manis, chili garlic sauce, chopped celery or cilantro, fried shallots , emping, and squeezed lime juice into the soup while eating.

Nutrition Facts (without candlenuts):Nutrition (per serving): 459.7 calories; 5% calories from fat; 2.9g total fat; 0.0mg cholesterol; 778.6mg sodium; 2173.2mg potassium; 101.1g carbohydrates; 4.9g fiber; 4.0g sugar; 96.2g net carbs; 15.4g protein; 8.6 points.

Cooking Tips
I use Bill's Best Chicknish broth powder for the broth. It's delicious!


Bryanna Clark Grogan said...

This looks fabulous, SIV!!! I might make this tonight for dinner, since I had nothing in mind until right now!

Kristina said...

Thanks SIV! Soto is my all-time favourite dish but I've been abstaining from it for years! My friend always jokes when I tell them I'm vegan that I'd only eat indomie to experience taste of home...
Keep up the good work and promoting awesome vegan versions of Indonesian foods!