fbpx

Recipes

Tempeh and Vegetable Miso Soup with Jasmine Rice and Kimchi

Tempeh and Vegetable Miso Soup with Jasmine Rice and Kimchi

 

Health Benefits- Vegan, Gluten Free, Complete Protein, Amino Acids and Probiotics

Recipe:

For the Miso Broth, Make a Stock with:

  • 32oz water
  • 2 stalks lemon grass
  • 12oz Shitake mushroom stems
  • 4oz scallions roughly chopped
  • 3oz ginger root sliced up
  • 2 grams star anise
  • 2 grams Szechuan peppercorns
  • 1lb carrots roughly chopped
  • Simmer for 2 hours and strain through fine mesh
  • Stir in 1/2 cup miso paste. Adjust for taste if necessary

 

To Build Soup add the following to 4oz of heated miso broth

  • 1oz diced Tempeh
  • 1oz sauted sliced shitake mushrooms
  • 1 oz broccoli florets
  • 1oz sliced sugar snap peas
  • 1 oz diced and blanched carrots
  • 1 oz sliced bok choy

Finish with 2oz of cooked jasmine rice and garnish with kimchi which is a Korean fermented vegetable dish that compliments the soup very well and has great nutritional value and probiotic benefits. It can be purchased from many markets including Whole Foods.

Leave your comment