Creamy miso and corn noodle soup (vegan)

Serves 2
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Directions

  1. 1Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper.
  2. 2Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper.
  3. 3Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper.
  4. 4Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil.
  5. 5Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil.
  6. 6Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil.
  7. 7Mix well, then transfer to the baking tray.
  8. 8Mix well, then transfer to the baking tray.
  9. 9Mix well, then transfer to the baking tray.
  10. 10Place in the oven to bake for 15 minutes.
  11. 11Place in the oven to bake for 15 minutes.
  12. 12Place in the oven to bake for 15 minutes.
  13. 13Dice the brown onion and the garlic.
  14. 14Dice the brown onion and the garlic.
  15. 15Dice the brown onion and the garlic.
  16. 16Place a saucepan over medium-high heat on the stove and add the onion, fry for 5 minutes.
  17. 17Place a saucepan over medium-high heat on the stove and add the onion, fry for 5 minutes.
  18. 18Place a saucepan over medium-high heat on the stove and add the onion, fry for 5 minutes.
  19. 19Add the corn and the garlic, continuing to fry for a further 2 minutes.
  20. 20Add the corn and the garlic, continuing to fry for a further 2 minutes.
  21. 21Add the corn and the garlic, continuing to fry for a further 2 minutes.
  22. 22Add the soy sauce, soy milk, water, miso paste and chicken stock powder.
  23. 23Add the soy sauce, soy milk, water, miso paste and chicken stock powder.
  24. 24Add the soy sauce, soy milk, water, miso paste and chicken stock powder.
  25. 25Mix well, reduce the heat to low and leave to simmer.
  26. 26Mix well, reduce the heat to low and leave to simmer.
  27. 27Mix well, reduce the heat to low and leave to simmer.
  28. 28Prep your greens by cutting and frying them.
  29. 29Prep your greens by cutting and frying them.
  30. 30Prep your greens by cutting and frying them.
  31. 31Prep your noodles by boiling them as per packet instructions.
  32. 32Prep your noodles by boiling them as per packet instructions.
  33. 33Prep your noodles by boiling them as per packet instructions.
  34. 34Serve your noodle soup with the noodles to start, followed by the broth, the greens, tempeh and desired toppings.
  35. 35Serve your noodle soup with the noodles to start, followed by the broth, the greens, tempeh and desired toppings.
  36. 36Serve your noodle soup with the noodles to start, followed by the broth, the greens, tempeh and desired toppings.

Ingredients

  • 1 brown onion
  • 1 brown onion
  • 1 brown onion
  • 2 cloves of garlic
  • 2 cloves of garlic
  • 2 cloves of garlic
  • 100 g corn kernels
  • 100 g corn kernels
  • 100 g corn kernels
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1.5 cups soy milk
  • 1.5 cups soy milk
  • 1.5 cups soy milk
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tbsp miso paste
  • 1 tbsp miso paste
  • 1 tbsp miso paste
  • 0.5 tsp vegan chicken stock powder
  • 0.5 tsp vegan chicken stock powder
  • 0.5 tsp vegan chicken stock powder
  • 100 g tempeh
  • 100 g tempeh
  • 100 g tempeh
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • boiled ramen noodles
  • boiled ramen noodles
  • boiled ramen noodles
  • charred greens (broccolini and pak choy)
  • charred greens (broccolini and pak choy)
  • charred greens (broccolini and pak choy)
  • toasted sesame seeds
  • toasted sesame seeds
  • toasted sesame seeds
  • chilli oil
  • chilli oil
  • chilli oil
  • spring onion
  • spring onion
  • spring onion

Equipment

ovenbaking traybaking paperbowlsaucepan