Oyster Mushroom Soto with Vermicelli

nurfay(79)

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Plant Power (Vegan)

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A soupy dish on a rainy day is a delicious alternative to the chilly countryside. A bowl of soup made with special, animal-free ingredients makes a truly delicious meal.

You've probably seen my recipes often using mushrooms as a meat substitute. This time, you'll see the same oyster mushroom recipe, transformed into a soupy dish called soto (Indonesian soup). In Indonesia, soto is often associated with chicken or beef. However, this time, the vegan flavor is truly evident in this serving bowl. Oyster mushrooms in a fragrant, rich soup broth. The spices are quite sophisticated, something you definitely won't find in ordinary soups.

Soto has a unique flavor, a savory broth with a distinctive aroma and a tempting presentation. Unlike most soups, soto has a slightly yellow color, and the addition of a bit of thick coconut milk makes this soto even more savory. You can also make it without coconut milk, as I did, using candlenuts to make it even more palatable.

The spices and toppings are also very varied, with aromatic ingredients that make it even more delicious. Curious about the process of preparing oyster mushroom soto? Check out the recipe below.

Ingredients

Main Ingredients

200 grams oyster mushrooms
1 stalk lemongrass
2 kaffir lime leaves
10 grams bean sprouts
1 stalk celery
1 stalk spring onion
½ tomato
1 piece of rice noodles
¼ teaspoon salt
¼ teaspoon mushroom stock

Ground Spices

3 bird's eye chilies
2 cm turmeric
1 candlenut
½ teaspoon coriander
2 cloves garlic
1 clove shallot

Procedure

Prepare the mushrooms: wash thoroughly, then shred. Rinse again and squeeze out the excess water, set aside.

Then, I ground the ground spices with a little water and sautéed them in a pan with a little cooking oil.

Then, add the kaffir lime leaves and lemongrass, and sauté until fragrant, until the spices are slightly cooked.

Once the spices are cooked, add 2 liters of water and bring to a boil.

Then add the oyster mushrooms, spring onions, tomatoes, and bean sprouts.

Cook everything until tender, then season with salt and mushroom stock.

Boil the rice noodles until cooked through, then transfer them to a bowl and pour over the soto sauce.

Result

Serve in a serving bowl as instructed above. Enjoy while warm, don't let it cool, as that won't taste good at all, as the rice noodles will expand. This is usually my go-to dish when I want noodles. And I know I can't eat too much, so using soto sauce with rice noodles is my alternative.

So, if you want a delicious noodle soup with a delicious twist, give this dish a try. I'm sure you'll want to try it again. The savory broth is just the right amount of spiciness, and the mushrooms are also very tasty.

About The Author

_{Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.}