Indonesian · Lunch, Dinner
Soto tahu (Indonesian turmeric tofu and tempeh soup)
Golden turmeric broth with tofu, tempeh, vermicelli and crispy shallot.
- Calories
- 596 kcal
- Protein
- 37 g
- Carbs
- 55 g
- Fat
- 25 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: soy.
Ingredients
- 180 g Firm tofu
- 40 g Tempeh
- 40 g Glass noodles
- 1 tsp Turmeric
- 2 cloves Garlic
- ¾ shallot Shallots
- 6 g Ginger
- ¼ lime Limes
- 40 g Bean sprouts
- ½ tbsp Sunflower oil
Method
- Simmer the tofu and tempeh with turmeric, garlic and ginger in 500ml water for 12 minutes to let the broth take on flavour.
- Fry the shallot in the oil until golden and crisp.
- Soak the glass noodles in hot water for 5 minutes until soft, then drain and divide between bowls.
- Ladle the tofu, tempeh and hot broth over the noodles.
- Top with beansprouts, crispy shallot and a squeeze of lime.
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