This protein-packed noodle soup is a great recipe to make if you're feeling under the weather. It's tasty, full of veggies, and very easy to put together.
Ingredients
- 200 g mixed mushrooms (I used white & oyster)
- 4 tbsp olive oil
- 125 g wheat noodles
- 100 g edamame
- 1 tbsp sesame oil
- 1/2 tsp of each oregano, chilli flakes, Chinese 5 spice, garlic granules
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 200 g tempeh
- 1 tsp miso paste
- 1 veggie stock
- 1 spring onion
- Fresh coriander
Instructions
- Slice the mushrooms and sauté them in a wide pan with half of the oil.
- In a saucepan, boil the noodles, according to the package instructions, and 2 minutes before they are ready, add the edamame bean.
- Then drain and rinse with cold water, to stop them cooking even further and drizzle some sesame oil, in order to avoid them sticking.
- Add half of the spices into the mushrooms, along with half of the soy sauce and maple syrup, cook for another 2 minutes, then remove from the heat and set them aside.
- Cut the tempeh in small pieces and sauté them in the same pan with the remaining olive oil.
- Once golden, add the rest of the spices, soy sauce and maple syrup and cook for additional 2 minutes. Then set aside.
- Prepare the broth, by adding one litre of water, in the same saucepan you previously used to cook the noodles, along with a veggie stock and a teaspoon of miso paste.
- Whisk to dissolve them, bring to boil, then lower the heat to simmer for few minutes.
- Assemble your bowls, by adding the noodles with edamame, mushroom and tempeh, some broth and finish them off with fresh coriander leaves and spring onions.