Hokkien Noodle Soup (Serves 3)
Amazing dish for colder weather.
400 grams cooked hokkien noodles (vegan - check ingredients)
300 grams tempeh, sliced thinly
2 teaspoons sesame oil
2 tablespoons tamari
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon cumin
4 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
6 garlic shoots, chopped
1 brown onion, diced
8 green beans, sliced
1 bunch of broccolini, base of stems removed
1 bunch of pak choy, base of stems removed
1 bunch of asparagus, base of stems removed
4 cup mushrooms, sliced
4 cups vegetable broth
1 1/2 teaspoons sesame oil
3 teaspoons dark or sweet soy sauce
3 teaspoons chilli sauce
A handful chopped coriander
2 spring onion leaves, chopped
1 red chilli, sliced
3 slices lemon (juice to be squeezed on noodles before eating)
1/4 red onion, sliced
Mix B) and transfer to oven for 20 minutes @ 175 C.
For C), heat lemon juice and cook garlic shoots and onion until onion is translucent. Add the rest of the vegetables (except pak choy) and cook until the broccoli is a dark green. Add vegetable broth and pak choy and cook until the leaves are wilted. Set aside.
Mix D) together in 3 separate serving bowls. Add, A), desired amount of B), and C). Garnish with E). Toss everything together and munch away.
For B), you can cool the leftover tempeh, freeze it, and use it later for other hot dishes, such as pasta.
Thank you for this hearty meal on rainy days 🙏.
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