Creamy miso and corn noodle soup (vegan)
Serves 2
Directions
- 1Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper.
- 2Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil.
- 3Mix well, then transfer to the baking tray.
- 4Place in the oven to bake for 15 minutes.
- 5Dice the brown onion and the garlic.
- 6Place a saucepan over medium-high heat on the stove and add the onion, fry for 5 minutes.
- 7Add the corn and the garlic, continuing to fry for a further 2 minutes.
- 8Add the soy sauce, soy milk, water, miso paste and chicken stock powder.
- 9Mix well, reduce the heat to low and leave to simmer.
- 10Prep your greens by cutting and frying them.
- 11Prep your noodles by boiling them as per packet instructions.
- 12Serve your noodle soup with the noodles to start, followed by the broth, the greens, tempeh and desired toppings.
Ingredients
- 1 brown onion
- 2 cloves of garlic
- 100 g corn kernels
- 2 tbsp soy sauce
- 1.5 cups soy milk
- 1 cup water
- 1 tbsp miso paste
- 0.5 tsp vegan chicken stock powder
- 100 g tempeh
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp olive oil
- boiled ramen noodles
- charred greens (broccolini and pak choy)
- toasted sesame seeds
- chilli oil
- spring onion
Equipment
ovenbaking traybaking paperbowlsaucepan
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