Indonesian Soto
A traditional Indonesian vegetable broth, considered as one of Indonesia’s national dishes.
Servings
4
people
Cook Time
30 – 60
minutes
Servings
4
people
Cook Time
30 – 60
minutes
Ingredients
Broth
2
cloves peeled garlic
5
cm
peeled turmeric root
3
bay leaves
1
stalk fresh lemongrass
5
cm
peeled galangal
Sugar, salt & pepper
2
tsp
oil
500
mL
water
Toppings to complete
100
g
vermicelli
2–3
medium sized potatoes
(thinly cut and pre-fried)
225
g
tofu
(cut into small pieces)
65
g
bean sprout, half-cook
60
g
fresh coriander chopped
1
lime
60
g
thinly sliced coleslaw/ fresh cabbage
Instructions
In a food processor, add all the ingredients for the broth and blend into a paste.
Stir the paste with a little oil inside a saucepan until mixture begins to brown.
Add in the 500 ml water and stir in paste to make the broth, cover up with a lid and bring it to the boil.
Meanwhile, pour hot water into a bowl and add in the vermicelli to cook and let it stand until it is tender to bite, then drain.
In another separate bowl, put the cooked vermicelli, fried potato, tofu pieces and bean sprouts.
Pour the soto broth into the bowl and garnish with coriander, lime to taste and coleslaw and it is ready to serve.