Soups make excellent healthy vegan recipes because they can be flavorful, filling, are perfect served with greens and keep perfectly as leftovers for tomorrow’s lunch. Try this simple Asian soup recipe for a different perspective on soup.
Tamari Tempeh Soup
Servings: 4 bowls
Ingredients
- 3/4 cup brown rice, long-grain is best
- 1 1/2 cup water
- 100 gram tempeh
- 3 Tbsp tamari, soy sauce
- 1 Tbsp toasted sesame oil
- 4 cup water
- 1/4 cup fresh cilantro, separate stems and leaves
- 1 Tbsp fresh ginger, sliced
- 4 cup bok choy, chopped
- 2 Tbsp green onion, chopped
Instructions
- Put the rice, water and a pinch of sea salt in a pot, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
- While the rice is cooking, marinate the tempeh in the tamari and sesame oil. If your tempeh is not pre-cooked, after marinating for 15 minutes bake at 300-350F for 15 minutes, or sauté on medium-high until browned.
- In another pot, bring the water to a boil with the ginger and stems of the cilantro. Reduce the heat and simmer, covered, for 15 minutes.
- Remove the ginger and cilantro from the broth, then add the rice, tempeh, and bok choy. Simmer for another 5 minutes to allow the flavors to come together, then serve with the chopped cilantro leaves and green onions.
Nutrition
Calories: 227kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1103mg | Potassium: 344mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2850IU | Vitamin C: 38.8mg | Calcium: 100mg | Iron: 2.3mg
