Soto Ayam Bowl

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 120 g chicken breast120g
  • 1 boiled egg (halved)55g

Carbs· 1

  • 50 g rice vermicelli (dry, softened)50g

Vegetables· 6

  • 50 g bean sprouts (blanched)50g
  • 20 g shallots20g
  • 8 g garlic8g
  • 8 g ginger8g
  • 1 lemongrass stalk (bruised)6g
  • 12 g spring onion12g

Spices· 6

  • 2 g turmeric2g
  • 1 small cinnamon stick(staple)1g
  • 1 star anise(staple)1g
  • ½ chicken stock cube4g
  • pinch of white pepper(staple)1g
  • pinch of salt(staple)2g

Fruit· 1

  • ½ lime8g

Fats & oils· 1

  • 4 g cooking oil (to sauté)4g

  1. Blend (or finely chop) the shallots, garlic, ginger and turmeric into a paste; sauté in 1 tsp oil, then add the lemongrass, cinnamon and star anise for 1 min.

    Why? Frying the spice paste first builds soto's golden colour and fragrance — 1 tsp oil is plenty here, unlike the heavy-oil stalls.

    Tip: Turmeric stains hands and boards — wear gloves or rub with lemon after.

    Next up:Pour in 500 ml water and the ½ stock cube, add the whole chicken breast, and simmer 12 min until cooked; lift out, cool slightly and shred.

  2. 12 min · hands-free

    Pour in 500 ml water and the ½ stock cube, add the whole chicken breast, and simmer 12 min until cooked; lift out, cool slightly and shred.

    Why? Poaching the breast whole then shredding keeps it moist better than cooking small pieces — you get the shredded chicken and the poaching water becomes your stock.
    Watch out: Keep the broth at a gentle simmer — a hard rolling boil toughens the breast and clouds the soup.
    12:00

    Next up:Season the broth with salt and white pepper. Soften the vermicelli in hot water and quickly blanch the bean sprouts; pile both into a bowl.

  3. Season the broth with salt and white pepper. Soften the vermicelli in hot water and quickly blanch the bean sprouts; pile both into a bowl.

    Why? Vermicelli and sprouts only need a hot-water soak and quick blanch, not boiling, keeping the noodle springy and the sprouts crisp — that fresh bite is the point of soto.

    Tip: Don't oversoak the vermicelli — drain and rinse cold the moment it softens, or it turns mushy in the soup.

    Next up:Top with the shredded chicken and half a boiled egg, ladle over the piping-hot turmeric broth, scatter scallion and squeeze lime before serving.

  4. Top with the shredded chicken and half a boiled egg, ladle over the piping-hot turmeric broth, scatter scallion and squeeze lime before serving.

    Why? Squeeze the lime last: its bright acidity cuts through and lifts the whole bowl — and where traditional soto adds fritters, a boiled egg gives the protein while saving a spoon of frying oil.

    Tip: For heat, serve a little dish of sliced bird's-eye chili in soy on the side.