Vegan Soto (Indonesian Turmeric Noodle Soup with Tofu)

Ingredients

For 5 portions

• 🧈 400g firm tofu
• 🥔 300g potato
• 🥕 1,800ml vegetable broth (rehydrated stock cube)
• 🧅 100g shallots
• 🧄 5 cloves garlic
• 🪴 15g ginger
• 🪴 2 Tsp turmeric
• 🌿 2 Tsp coriander powder
• 🌰 20g macadamia nuts
• 🏺 4 Tbsp sunflower oil
• 🌿 2 stalks lemongrass
• 🫚 15g galangal
• 🌿 5 leaves kaffir lime leaves
• 🥣 2 Tbsp soy sauce
• 🍜 200g rice noodles (dry)
• 🌱 150g bean sprouts
• 🥬 100g green cabbage
• 🧅 2 medium spring onions
• 🧅 30g crispy fried onions
• 🍋 2 pieces lime

Method

1. Blend the shallots, garlic, ginger, turmeric, ground coriander and macadamia nuts (in place of candlenuts) with a splash of water to a smooth paste.
2. Press the tofu dry and cut into 2 cm cubes. Fry in 2 tablespoons of the oil over a medium-high heat for 8 minutes, turning, until golden and crisp. Lift out.
3. Fry the paste in the remaining oil over a medium heat for 6–8 minutes until fragrant. Add the bruised lemongrass, sliced galangal and lime leaves and fry for 1 minute more.
4. Pour in the stock, add the peeled potatoes cut into 2 cm cubes and the soy sauce, and simmer for 15 minutes until the potatoes are tender. Remove the lemongrass, galangal and lime leaves, then add the tofu.
5. Soak or cook the rice vermicelli according to the packet. Pour boiling water over the bean sprouts and finely shredded cabbage, then drain.
6. Share the noodles, bean sprouts and cabbage between 5 deep bowls and ladle over the hot soup with the tofu and potatoes.
7. Top with sliced spring onion and crispy fried shallots, and serve with lime wedges and sambal if you like.