This January, I'm kicking off a new series: 30-minute-high-protein meals! Each week, I'll share an easy recipe that is packed with protein and it won't take much of your time! This week's recipe is a miso noodle soup with tempeh and mushrooms.
Vegan, nut free | Serves 2 | MAIN
Ingredients:
- 200g mixed mushrooms (I used white & oyster)
- 4 tablespoons olive oil
- 125g wheat noodles
- 100g edamame
- 1 tablespoon sesame oil
- 1/2 teaspoon of each oregano, chilli flakes, Chinese 5 spice, garlic granules
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 200g tempeh
- 1 teaspoon miso paste
- 1 veggie stock
- 1 spring onion
- Fresh coriander
Steps:
1.Slice the mushrooms and sauté them in a wide pan with half of the oil.
2.In a saucepan, boil the noodles, according to the package instructions, and 2 minutes before they are ready, add the edamame bean.
3.Then drain and rinse with cold water, to stop them cooking even further and drizzle some sesame oil, in order to avoid them sticking.
4.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.
5.Cut the tempeh in small pieces and sauté them in the same pan with the remaining olive oil.
6.Once golden, add the rest of the spices, soy sauce and maple syrup and cook for additional 2 minutes. Then set aside.
7.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.
8.Whisk to dissolve them, bring to boil, then lower the heat to simmer for few minutes.
9.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.
Enjoy!
