Who doesn’t love a good chicken noodle soup? Especially during the cold weather, having a bowl of this soup can warm your heart and soul! Before I went vegan, I always, always loved to make a good Indonesian chicken noodle soup. It’s not difficult to make and reminds me of chicken noodle soup that my mother used to make whenever I was sick. Since I went vegan, I stopped making this as I thought it was impossible to recreate the umami taste of the chicken broth until I really craved it and finally tried to do some experiments to make it.
This chicken noodle soup recipe uses a Heura “Chicken” to make the appearance convincing since these bits resemble real dark chicken meat. Unfortunately, unlike a regular real chicken, boiling this fake chicken does not invoke the chicken-y taste of the broth. So, we use it more for aesthetic purposes. The secret ingredient that somehow can trigger the umami taste in the broth is the Table Land dairy spread butter (unsponsored). The more quantity it’s used, the more umami taste it produces, but it will also make your “chicken” soup more oily (as you can see in the yellow oily ring around the edge of “chicken” soup in the picture above). So please make your decision wisely and don’t overdo it.
This chicken noodle is good eaten alone, but most of the time, I prefer to eat it with a bowl of rice served together with the tahu tempe bacem and/or Indonesian sambal.
Do You Know What You Need to Prepare for Indonesian Vegan “Chicken” Noodle Soup?
- GARLIC & ONION, these two are must-have ingredients to make the broth. I usually blend or mince the garlic finely and chop the onions into blocks;
- DAIRY-FREE TABLE-LAND BUTTER (unsponsored), is mainly used to saute garlic and onion. You can add some extra butter during the boiling process to make the broth taste richer. It can be replaced with margarine, but the resulting flavor will be a bit saltier. I’m not sure whether you can replace it with other vegan butter, but I believe it’s worth trying!
- HEURA PLANT-BASED “CHICKEN” CHUNKS ORIGINAL are faux chicken used as a substitute for real chicken. They do not contribute to the flavor of the broth but improve the soup’s aesthetic appearance. Please let me know in the comment section if you think there is another brand of fake chicken that could be better for the soup!
- POTATO, CARROT, and CELERY: Cut them into cubes 2cmx2cm; Omit the potato if you want to make it low-carbs.
- CABBAGE: I love cabbage in my soup, as I like its tenderness and sweet taste. It’s also low in calories and provides lots of fiber! There are many wins in adding this to the soup!
- PASTA, you can use any pasta of your choice. In this recipe, I’m using tricolor ritini pasta. Be careful that pasta tends to soak the liquid and become over-soft after a while. This recipe is best to serve immediately; hence, I cook the pasta with the soup during the last step. However, if you want to cook this soup in bulk to eat it over course multiple meals, you can consider cooking the pasta separately and serving it (mixing it) in the bowl together with the soup when you serve it
- OLIVE OIL, to be used as a final finishing touch for the soup;
- WATER or vegetable broth.
Step by Step to Make the Soup!
- Put the minced garlic into the pot and sauté until fragrant. Add the onion and continue to blend until translucent.
2. Put the Heura “Chicken” chunks into the pot. Mix it well.
3. Add the water into the pot. Bring it to simmer. Put salt and pepper inside. At this moment you should taste the broth and adjust it by putting more salt/pepper/vegan butter as you like.
4. Put the hard vegetables inside first into the pot since these vegetables will take longer to soften out.
5. After the hard vegetables soften up, put the softened vegetables, like cabbage, into the pot and mix well until all of the cabbage is inside the water.
6. Lastly, add the pasta. Be careful with the pasta, as it will absorb the water. Sometimes, I boil the pasta separately and add it to the soup in the serving bowl before I pour the soup.
7. Your soup is ready for you to enjoy 🙂
Other recipes that you might love:
- Spiced Tofu in Banana Leaves (Pepes Tahu) Authentic Recipe
- Delicious and Easy Vegan Mushroom Satay in Indonesia Style
- Simple and Authentic Sauté Leunca Recipe from West Java!
Ingredients
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2 cloves of garlic
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0.5 pc of onion
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0.5 pack Heura Plant-Based “Chicken” Chunks Original
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3 tbsp of dairy-free Table-Land butter
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1 pc of potato
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2 pcs of carrot
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100gr of cabbage
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50gr of rotini pasta
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2 tbsp olive oil
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1 L of water
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salt and pepper
Instructions
- Put the minced garlic into the pot then start to sauté them until fragrant. Add the onion, then continue to blend until the color becomes translucent.
- Put the Heura “Chicken” chunks into the pot. Mix it well.
- Add the water to the pot. Bring it to a simmer. Add salt and pepper. At this moment, taste the broth and adjust it by adding more salt/pepper/vegan butter as you like.
- Put the hard vegetables inside first into the pot since these vegetables will take longer to soften out.
- After the hard vegetables soften, add the softened vegetables, such as cabbage, to the pot and mix well until all of the cabbage is in the water.
- Lastly, add the pasta. Be careful with the pasta, as it will absorb the water. Sometimes, I boil the pasta separately and add it to the soup in the serving bowl before I pour the soup.
- Your soup is ready for you to enjoy!
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