Soto Tahu Recipe
Ingredients:
- Chicken Bones and Wings: 3-5 pieces
- Firm Tofu: 3-5 small cubes
- Cabbage: Roughly chopped
- Spring Onion: 1 stalk, chopped
- Celery: 2 stalks, roughly chopped
- Large Lemongrass Stalk: 1
- Large Bay Leaf: 1
- Ground Pepper: To taste
- Salt: To taste
- Seasoning Powder: To taste
Spice Paste:
- Garlic Cloves: 4
- Shallots: 5
- Candlenuts: 5
- Turmeric: To taste
- Ginger: To taste
- Oil: For sautéing
Instructions:
-
Prepare the Broth:
- Place the chicken bones and wings in a pot and cook over medium heat until the oil from the bones is released. This step creates a rich, flavorful broth base.
-
Make the Spice Paste:
- While the chicken is simmering, heat oil in a separate pan. Add the garlic, shallots, candlenuts, turmeric, and ginger. Sauté until the spices release their aroma.
-
Combine Ingredients:
- Add the lemongrass stalk and bay leaf to the pan with the spices. Continue to cook and stir until the mixture becomes fragrant and a little bit of oil separates from the spice paste.
-
Integrate Spice Paste into Broth:
- Transfer the sautéed spice paste into the pot with the chicken bones and wings. Stir well to incorporate the flavors. Allow the mixture to simmer until it starts to come to a gentle boil.
-
Add Tofu:
- Gently add the tofu cubes into the pot. Season the soup with salt, ground pepper, and seasoning powder to taste. Stir gently and let it simmer until the tofu is heated through and the flavors meld together.
-
Add Vegetables:
- Stir in the chopped cabbage, celery, and spring onions. Continue to simmer until the vegetables are tender.
-
Final Touches:
- Once the soup has reached a rolling boil again, turn off the heat. Your Soto Tahu is ready to be served.
-
Serve:
- Ladle the soup into bowls and enjoy your delicious Soto Tahu!
Notes:
- Adjust seasoning according to your taste preferences.
- Soto Tahu is traditionally enjoyed with steamed rice or as a stand-alone soup.
