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 soupPrint Recipe
- 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
- dulse flakes
Put all of your water into a pot with the kombu sheets and bring to the boil
Once this is boiling, add your dried shittake mushrooms- if you are using fresh mushrooms add at same time as broccoli
Meanwhile, in another pan, fry your tempeh and eggplant until just browned
From here remove your kombu from the broth- discard or chop a few small pieces to eat
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
Take off the heat, mix through miso, place into serving bowls (carefully!) and top with tempeh and eggplant Enjoy! S xx