Delicious noodle soup with veggies and tempeh. Start with Easy Vegetable Stock and finish with a wholesome meal in a bowl. This recipe should serve two people.
To begin, set a pot of Easy Vegetable Stock on med heat
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Ingredients
– 1-2 tbsp soy sauce
– 4 oz tempeh, about 1/2 block
– cut half into thin strips, place in shallow plate and marinate in soy sauce.
Mince the other half. Set aside tempeh to be used when soup is ready.
– 8 cloves garlic, crushed. Spread about 1/4 over tempeh strips for topping.
– pinch or two black pepper over strips for topping
– one lime cut into 4-6 wedges
– 1 cup rice noodles, presoaked in water 15 minutes
– 1 bunch kale
– 1 medium carrot, peeled
– 1 tbsp olive oil
– 1 stalk green onion
– handful of chopped fresh parsley and cilantro
Preparation
Put a pot of water on high heat for cooking noodles.
To a pan heating on medium, add olive oil. Add crushed garlic and minced tempeh mixture.
Sauté till golden brown. Remove from heat and put into small bowl, set aside.
Water should be boiling for noodles. Add noodles and cook till soft but firm. Place into soup bowls.
To hot sauté pan, add tempeh strips. Brown and remove from heat.
To pot of Easy Vegetable Stock cooking on med high, add kale leaves and carrot.
Cook briefly. Vegetables will soften, but still be firm.
Prepare a tray or plate of garnish: tempeh-garlic mix, green onion,
parsley-cilantro mix, lime wedges and black pepper.
When vegetables cool enough to work with, slice carrots into coins, kale into strips.
Lay vegetables over noodles in bowl.
Add green onion, parsley-cilantro mix, juice of lime wedge, black pepper and soy sauce.
Spoon hot broth of Easy Vegetable Stock over mixture in bowl.
Sprinkle cooked garlic and tempeh mixture over soup.
Lay cooked tempeh strips over soup.
Enjoy!
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