Asian Tempeh And Vegetable Soup Food

ASIAN TEMPEH AND VEGETABLE SOUP

Steps:

• Pour the broth and water into a saucepan.
• Add the coconut milk, zest and lime juice, then bring to a boil.
• Add the bok choy and chili pepper.
• Set aside over low heat.
• Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water.
• Drain in a colander, then rinse and drain again.
• Set aside.
• Heat the oil in a pan over medium-high heat.
• Add the tempeh cubes and curry powder.
• Sauté with stirring until all sides are golden-coloured, about 5 min.
• Season with salt and pepper.
• Prepare the vegetables: Grate the carrots, then thinly slice the green onions.
• Portion them out into individual serving bowls with the soybean sprouts, the rice sticks and tempeh cubes.
• Pour in the broth then serve.

HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES

Steps:

• Heat the olive oil in large pot over medium-high heat.
• Add tempeh and cook until browned, stirring often, about 5 minutes.
• Add garlic and ginger.
• Cook until fragrant, about 30 seconds.
• Stir in remaining ingredients except the snow peas.
• Reduce heat to low, cover and cook 15 minutes.
• Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
• Remove and place on a serving platter, over rice if desired.
• Enjoy!

ASIAN VEGETABLE SOUP

Steps:

• Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
• Add onion, garlic, and gignger; simmer for 3 minutes.
• Stir in remaining stock and soy sauce.
• Cover pot and bring to a gentle boil.
• Add remaining ingredients.
• Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
• Timing - about 8 minutes.
• Top each serving with one of the garnishes.
• VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
• EGG THREADS:.
• In a small skillet, heat a little margarine.
• When it begins to bubble, add 1 egg beaten with a little cold water.
• Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
• When the egg is lightly cooked, turn it out onto a cutting board.
• Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).