Soto Ayam vegan

Ingredients for 4 servings:

• 1 pack of Mie noodles, approx. 250 g
• 2 tbsp oil
• 400g tofu
• 1 stalk(s) lemongrass
• 1 can coconut milk
• 600 ml vegetable stock
• 1 tbsp coriander powder
• 1 tbsp cumin
• 4 shallots
• 3 garlic cloves
• 4 cm ginger
• 1 tbsp lime juice
• 1 jar mung bean sprouts
• 200 g white cabbage or red cabbage
• 1 stalk(s) spring onion(s)
• n. B. fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Noodle soup from Malaysia

Squeeze the tofu and cut into cubes. Slice the lemongrass and spring onions into rings. Prepare the mie noodles according to the package instructions. Combine all the ingredients for the seasoning paste in a blender and puree. Add a little water if desired. Heat the oil in a saucepan and fry the seasoning paste until fragrant. Add the vegetable stock, lemongrass, and coconut milk and bring to a boil. Add the diced tofu and simmer over low heat for about 30 minutes. Finely chop the cabbage and divide it between ramen bowls. Add the mie noodles and mung bean sprouts in serving sizes. Pour the cooked stock over the ingredients to ensure the ingredients are mostly covered. Garnish with spring onion rings and, if desired, fried onions.