Sweet & Sour Vegan Soup with Noodles and Tempeh
I never used to be a big fan of soup. It always seemed to be missing something and left me feeling hungry afterward.
But then I started making my own soups the way I wanted: I like big flavours, delicious textures, and—most importantly—to feel full after.
There is something about this vegan soup that leaves you feeling completely satiated, relaxed and happy. That may have something to do with the fermented ingredients, which are linked to superior digestive health, and maybe even to creating a sense of calm.
I have even served this soup to die-hard carnivores, and they have licked the bowl and asked for seconds.
Here is everything you will need to make this amazing vegan soup (serves 2 – 3).
- Coconut oil
- 125 g Henry’s Tempeh
- Low-sodium organic soy sauce
- Balsamic vinegar
- Sesame oil
- Cayenne pepper
- 2 cloves garlic
- 1800 ml organic vegetable stock (2 x tetra packs)
- Organic miso
- 1 lime
- Jar of sauerkraut (I love Bubbies)
- Agave nectar (or honey)
- 8 – 10 baby bok choys
- Package of cremini mushrooms
- Black rice noodles (these can be left out for a low-carb meal)
- Pumpkin seeds
- Create a mixture of equal parts sesame oil, vinegar and soy sauce, along with chopped garlic, ginger and cayenne pepper. Chop your tempeh into chunks and marinade it in this mixture for at least one hour.
- Add vegetable stock to a large pot and begin to heat it up to a boil.
- Meanwhile, clean and chop the mushrooms and bok choy.
- Heat a dollop of coconut oil in a pan on medium heat, then sauté the mushrooms and tempeh (after you’ve removed it from the marinade) for 3 to 4 minutes, or until the tempeh is lightly browned and the mushrooms are softened. Add bok choy and about a half cup of sauerkraut (including the brine) to the mixture toward the end and cook it lightly for 1 or 2 minutes.
- Once your stock is boiling, reduce the heat to low and drop in the noodles. Keep in mind rice noodles cook quickly, and they will continue to cook in the bowl of soup after—so leave them al dente. Remove the noodles using tongs and place the noodles in your soup bowls. Toss the noodles with a few drops of sesame oil (so they don’t get stuck together).
- Then add flavouring to your vegetable stock: about a teaspoon of miso, juice of 1 lime, dollop of honey, and grated ginger. Keep in mind the tempeh and sauerkraut will already be seasoned with salt, so add only a small amount of miso to the broth.
- Once your broth is ready, add the veggie/tempeh mixture to the pot and give it a quick stir, then scoop the mixture into your soup bowls. Sprinkle some pumpkin seeds on top.
Another great thing about this soup is it only takes about 20 minutes to make, and if there are any leftovers they will taste even more delicious the next day.
Feel free to toss in any other veggies you’d like to use up as well, like spinach, broccoli, cauliflower, or kale. Enjoy!