Soto Ayam
Makan Tengah Hari • Malaysia
How to Make Soto Ayam (Traditional & Healthy Version)
Soto Ayam is a beloved Malaysian soup, deeply rooted in local multicultural cuisine and often enjoyed during lunch hours. Traditionally, this aromatic dish features a clear, spiced broth infused with Malay herbs like serai (lemongrass), daun pandan, and kunyit (turmeric). The vegetarian version replaces chicken with hearty tofu and an abundance of local vegetables, preserving the authentic flavors while being lighter and plant-based. The warm, fragrant soup is typically garnished with fresh daun bawang (spring onions), taugeh (bean sprouts), and a squeeze of limau nipis (local lime), making each spoonful a burst of Malaysian flavor. This healthy, vegetarian Soto Ayam is perfect for those seeking a nourishing meal without compromising on taste. The use of local ingredients like daun salam, serai, and tempeh highlights the depth of Malaysian spices. It’s a great way to enjoy a classic dish adapted for modern, health-conscious lifestyles, reflecting Malaysia's vibrant culinary heritage and diverse community. Suitable for vegetarians, this soup offers a comforting yet nutritious option for those watching their calories or embracing plant-based diets.
Bahan-bahan(untuk 1 large bowl (approx. 400 ml soup with toppings))
- 150 g Firm tofu (cut into cubes)
- 100 g Tempeh (sliced) - pilihan
- 1 cup Bean sprouts (taugeh) (rinsed)
- 80 g Rice vermicelli (bihun) (soaked and drained)
- 1 small Carrot (julienned)
- 2 stalks Daun bawang (spring onion) (sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 2 leaves Daun salam (Indonesian bay leaf)
- 1 leaf Pandan leaf (tied in a knot) - pilihan
- 1/2 tsp Turmeric powder (kunyit)
- 3 cloves Garlic (minced)
- 2 Shallots (finely sliced)
- 750 ml Vegetable stock (low sodium)
- 1 tbsp Cooking oil (canola or sunflower)
- to taste Salt & white pepper
- 1 Limau nipis (lime) (cut into wedges)
- 2 tbsp Fried shallots (for garnish) - pilihan
Arahan
- 1
Heat oil in a large pot over medium heat. Sauté minced garlic and shallots until fragrant.
3 minutes
Ensure the shallots turn golden for maximum aroma.
- 2
Add serai, daun salam, and pandan leaf. Stir for 2 minutes to release their fragrance.
2 minutes
Bruise the lemongrass to maximize flavor extraction.
- 3
Stir in turmeric powder and carrots. Sauté until the carrots are slightly softened.
3 minutes
Turmeric adds both color and anti-inflammatory benefits.
- 4
Pour in vegetable stock. Bring to a gentle boil, then lower heat and simmer.
5 minutes
Simmering allows flavors to meld without overcooking vegetables.
Kenapa hidangan ini sihat
By using vegetable stock and replacing chicken with tofu and tempeh, this Soto Ayam is lower in calories and saturated fat compared to the traditional version. High-fiber vegetables and complex carbohydrates from bihun provide sustained energy, making it an ideal meal for weight management and blood sugar control. The minimal use of oil and absence of santan (coconut milk) keep the dish light and digestive-friendly.
This vegetarian Soto Ayam is rich in plant-based protein from tofu and tempeh, supplying essential amino acids. The addition of carrots and bean sprouts boosts vitamin A, C, and fiber, supporting immunity and digestion. Lemongrass and turmeric are known for their anti-inflammatory and antioxidant properties. This soup is low in saturated fat and free from cholesterol, making it suitable for heart health.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for the most aromatic broth.
- 💡Tip 2: Air-fry tofu for a firmer texture and fewer calories.
- 💡Tip 3: Blanch bean sprouts just before serving to keep them crisp.
Penyimpanan & hidangan
Store leftover soup base in an airtight container in the fridge for up to 2 days. Keep toppings (noodles, bean sprouts) separate and add only when reheating to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
