Saoto (Soto Ayam)

Saoto (Soto Ayam) Recipe - Traditional Indonesian Chicken Soup

Region / culture: Indonesia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Saoto, also known as Soto Ayam, is a traditional Indonesian soup that is bursting with flavor and warmth. This dish is a popular street food in Indonesia and is often enjoyed as a comforting meal on a chilly day. The combination of fragrant spices, tender chicken, and hearty vegetables makes Saoto a truly satisfying dish.

History

Saoto has a long history in Indonesian cuisine and is believed to have originated in Java. This dish has been passed down through generations and has become a beloved comfort food for many Indonesians. The rich flavors and aromatic spices used in Saoto reflect the diverse culinary influences in Indonesian cuisine.

Ingredients

2 qt (64 fl oz) water
1 lb chicken breast
9 oz white vermicelli
2 big cloves of garlic
2 normal potatoes
2 dry daun salam leaves
0.18 oz (5 g) dry or fresh laos
9 oz bean sprouts
2 twigs soup greens for the sweet taste
0.07 oz (2 g) black or white pepper
1 onion
3 grains pimiento
4 eggs
1 fresh or dry twig lemon grass
0.35 oz (10 g) ketjap (sweet or salt soy sauce)
4 chicken bouillon cubes
salt
vegetable or corn oil

How to prepare

Start by boiling the water. Add the chicken breast, laos, crushed pimento, black or white pepper, chopped garlic, chopped onion, daun salam, lemon grass, and chicken bouillon cubes.
Boil for about 30 minutes or until the chicken breast is tender. Remove the chicken breast from the bouillon.
Peel the potatoes and slice them into small pieces, like french fries.
Cook the eggs until hard-boiled. Keep them whole, or remove the egg yolks if desired.
Cut the white vermicelli into four-inch pieces using scissors.
Chop the soup greens and put them in a cup. Slice the remaining onion and garlic.
Fry the sliced onion and garlic.
Once the garlic and onion are browned, remove them and place them in a small cup.
Fry the chicken breast in the oil. Once it turns light brown, remove it and place it in a cup.
Don't forget to fry the potatoes and white vermicelli as well.
Mix the fried potatoes and white vermicelli in the same bowl.
Remove the roots from the bean sprouts for a cleaner appearance, and place them in a cup.
The soup should always be served hot!
Place four bowls on the table. For each bowl, scoop in the following order: potatoes and white vermicelli, bean sprouts, sifted chicken breast, mixed fried onion and garlic, and soup greens.
For the soup topping, use the cooked eggs.

Variations

For a vegetarian version of Saoto, you can substitute the chicken breast with tofu or tempeh.
Add additional vegetables such as carrots, cabbage, or green beans for a more hearty and nutritious soup.
Experiment with different spices and seasonings to customize the flavor of the broth to your liking.

Cooking Tips & Tricks

To enhance the flavor of the broth, simmer the chicken with a combination of aromatic spices such as garlic, onion, and lemongrass.

- For a richer broth, you can use chicken stock instead of water.

- Be sure to fry the potatoes and vermicelli until they are crispy for added texture in the soup.

- Garnish the soup with fresh herbs such as cilantro or green onions for a pop of color and freshness.

Serving Suggestions

Saoto is best enjoyed hot and fresh. Serve this delicious soup with a side of steamed rice or crusty bread for a complete meal. Garnish the soup with fresh herbs, sliced chilies, and a squeeze of lime for added flavor.

Cooking Techniques

Boiling: Boil the chicken breast with aromatic spices to infuse the broth with flavor.

- Frying: Fry the potatoes, vermicelli, and aromatics to add texture and depth of flavor to the soup.

- Simmering: Simmer the soup until all the ingredients are cooked through and the flavors have melded together.

Ingredient Substitutions

If you cannot find daun salam leaves, you can substitute with bay leaves.

- Instead of white vermicelli, you can use rice noodles or egg noodles.

- Feel free to customize the ingredients in this recipe to suit your taste preferences and dietary restrictions.

Make Ahead Tips

Saoto can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stovetop before serving. You can also prepare the broth in advance and add the toppings just before serving for a quick and easy meal.

Presentation Ideas

Serve Saoto in individual bowls and garnish with sliced hard-boiled eggs, fried onions, and fresh herbs. You can also add a drizzle of soy sauce or chili sauce for extra flavor. Serve the soup with a side of steamed rice or crusty bread for a complete meal.

Pairing Recommendations

Saoto pairs well with a refreshing drink such as iced tea, coconut water, or a cold beer. You can also serve this soup with a side of pickled vegetables or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover Saoto in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through. You may need to add a splash of water or chicken stock to thin out the broth if it has thickened.

Nutrition Information

Calories per serving

Each serving of Saoto contains approximately 350 calories. This dish is a satisfying and filling meal that provides a good balance of carbohydrates, proteins, and fats.

Carbohydrates

Each serving of Saoto contains approximately 30 grams of carbohydrates. The carbohydrates in this dish come from ingredients such as potatoes, vermicelli, and bean sprouts.

Fats

Saoto is a relatively low-fat dish, with each serving containing around 10 grams of fat. The fats in this dish come from the chicken breast and cooking oil used in the recipe.

Proteins

Saoto is a protein-rich dish, with each serving containing approximately 25 grams of protein. The protein in this dish comes from the chicken breast and eggs used in the recipe.

Vitamins and minerals

Saoto is a nutritious dish that is rich in vitamins and minerals. The ingredients used in this recipe provide essential nutrients such as vitamin C, vitamin A, potassium, and iron.

Alergens

Saoto contains allergens such as chicken, eggs, and soy sauce. If you have allergies to any of these ingredients, it is important to take precautions when preparing or consuming this dish.

Summary

Saoto is a nutritious and flavorful dish that provides a good balance of carbohydrates, proteins, and fats. This dish is a comforting and satisfying meal that is perfect for chilly days.

Summary

Saoto is a delicious and comforting Indonesian soup that is perfect for warming up on a chilly day. This dish is packed with flavor and nutrients, making it a satisfying and nutritious meal. With a few simple ingredients and some basic cooking techniques, you can enjoy this flavorful soup in the comfort of your own home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Saoto (Soto Ayam). It was a sunny day in Jakarta, Indonesia, where I was visiting a local market with my dear friend, Mrs. Suryani. She was a renowned cook in the neighborhood, known for her delicious traditional dishes. As we strolled through the vibrant market stalls, the tantalizing aroma of spices and herbs filled the air, making my mouth water in anticipation.

Mrs. Suryani led me to a small food stall tucked away in a corner of the market. The stall was run by an elderly woman with a warm smile, who was busy stirring a large pot of fragrant broth. Mrs. Suryani introduced me to the woman, whose name was Ibu Ani, and explained that she was famous for her Saoto, a traditional Indonesian chicken soup.

Ibu Ani welcomed us with a kind smile and offered us a steaming bowl of Saoto. As I took my first sip of the broth, I was immediately transported to a world of rich flavors and comforting warmth. The soup was a perfect balance of savory and aromatic spices, with tender chicken pieces, boiled egg, bean sprouts, and rice noodles floating in the fragrant broth. It was a culinary masterpiece that I knew I had to learn how to make.

Mrs. Suryani noticed my enthusiasm and asked Ibu Ani if she would be willing to share her recipe with me. Ibu Ani hesitated at first, explaining that the recipe had been passed down through generations in her family and was a closely guarded secret. However, after much persuasion and promises to cherish the recipe, she finally agreed to teach me how to make Saoto.

Ibu Ani invited me to her humble home the next day, where she patiently guided me through the intricate process of making Saoto. She showed me how to prepare the spice paste, which included shallots, garlic, ginger, galangal, turmeric, and lemongrass, all finely ground into a fragrant paste. She then demonstrated how to simmer the paste in chicken broth until it was infused with all the aromatic flavors.

As the broth simmered on the stove, Ibu Ani taught me how to prepare the other components of the soup. She showed me how to cook the chicken until it was tender and juicy, how to blanch the bean sprouts and soak the rice noodles, and how to boil the eggs to the perfect doneness. She also shared her secret ingredient – kaffir lime leaves – which added a refreshing citrusy note to the soup.

After hours of cooking and simmering, the Saoto was finally ready. Ibu Ani ladled the fragrant broth into bowls, topping it with the tender chicken pieces, bean sprouts, rice noodles, and boiled egg. She sprinkled fried shallots and fresh cilantro on top, adding a final touch of flavor and crunch. As I took my first spoonful of the soup, I was overwhelmed with joy and gratitude for Ibu Ani’s generosity in sharing her treasured recipe with me.

Since that day, Saoto has become a beloved dish in my own home, a recipe that I have passed down to my children and grandchildren. Every time I make a pot of Saoto, I am reminded of the kindness and hospitality of Ibu Ani, and the rich culinary heritage of Indonesia. The recipe for Saoto holds a special place in my heart, a culinary treasure that I will always cherish and continue to share with those I love.