Dinner

Tempeh and seaweed noodle soup

Winter is time for soup!!

Imagine its raining outside, and you’re curled up with a blanket, a heater, warm cacao and a bowl of steaming hot soup with delicious tempeh, hot broth and noodles ♡

This was one of my girlfriends and I, one cold, almost-winterish evening. We felt like soup, had a few ingredients and made it up as we went along! And let me tell you- it turned out goooood!

This bowl is full flavour and nutrients! Plenty of seaweed action- great for thyroid health and minerals (I use Power Super Foods Dulse leaf), miso (if its unpasteurised) will have lots of beneficial probiotics- great for the gut! Lots of tempeh- which has 19 grams of protein per 100 grams (almost half my daily RDI!) + a nice big dose of iron and magnesium. Shiitake mushrooms- which are high in selenium, B vitamins and zinc. And noodles, because the best winter soups have noodles! (rice noodles to be exact).

This is going to be a perfect addition to your weekly meal plan  ♡ And great for camping- just cook the eggplant and tempeh over the fire! Then warm your bones with the best soup ever.

Tempeh and seaweed noodle soup

Print Recipe
Serves: 2 Cooking Time: 30mins

Ingredients

  • 2 sheets of Kombu seaweed or a handful of dulse seaweed from PowerSuperFoods
  • Water- choose your 2 bowls and fill both to the top with water- this is how much you need
  • 2 tablespoons Unpasteurised Miso paste
  • 1 packet dried shittake mushrooms
  • 2 servings vermicelli rice noodles (usually they come in packets divided into serves)
  • 200g Tempeh- bite size
  • 1/2 head broccoli- bite size
  • 1/2 eggplant- bite size
  • chilli
  • garlic
  • dulse flakes

Instructions

1

Put all of your water into a pot with the kombu sheets and bring to the boil

2

Once this is boiling, add your dried shittake mushrooms- if you are using fresh mushrooms add at same time as broccoli

3

Meanwhile, in another pan, fry your tempeh and eggplant until just browned

4

From here remove your kombu from the broth- discard or chop a few small pieces to eat

5

To the broth add rice noodles, broccoli, chilli, garlic and a few dulse flakes (or re-add kombu) and simmer until noodles are cooked through

6

Take off the heat, mix through miso, place into serving bowls (carefully!) and top with tempeh and eggplant Enjoy! S xx

You Might Also Like

No Comments

Leave a Reply