Miso-tempeh noodle soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, clean and slice the mushrooms. Peel garlic and chop finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Peel carrot, cut in half lengthwise and cut diagonally into thin slices.

2. 2

   Clean, wash and pat dry Pak Choi and cut large leaves into strips. Peel ginger and cut into very fine strips. Clean and wash spring onions and cut into fine rings.

3. 3

   Heat 2 tablespoons of oil in a wide saucepan. Steam ginger, garlic and 1 chilli pepper for about 1 minute while turning. Add stock, bring to the boil. Season to taste with soy sauce and miso paste. Let simmer at low heat.

4. 4

   In the meantime, prepare the pasta in boiling water according to the instructions on the packet. Cut Tempeh into small cubes. Heat 3 tablespoons of oil in a frying pan and fry the tempeh for about 4 minutes, turning it over.

5. 5

   Reduce heat, add Hoisin sauce and glaze for 1-2 minutes. Remove the pan from the stove. Add mushrooms, carrots and pak choi to the hot stock and let it simmer at low heat for about 5 minutes.

6. 6

   Drain the noodles and distribute them in deep bowls. Season soup with soy sauce and fill into the bowls. Spread Tempeh on top. Sprinkle the soup with spring onions and the remaining chilli.

Nutrition Facts

KCAL
510 kcal

CARBS
59 g

FATS
20 g

PROTEINS
13 g