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Vegetarian Noodle Soup with Tempeh

Minutes to make: 

10 min

Kcal per serving:

705 Kcal

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Video tuturial

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ingredients/cooking manual

Ingredients for 1 person

Ingridients:

  • 1 cup of spinach
  • 50 grams of quick-cooking whole wheat noodles
  • 30 grams miso paste
  • ½ vegetable stock cube
  • 100 grams of spiced tempeh
  • 4 mushrooms (medium size).
  • 1 stalk of spring onion
  • 1 egg
  • 5 grams of sambal
  • 3 slices of ginger
  • 400 ml water
    
    

Coocking manual

Step 1: Boil 400 milliliters of water.

Step 2: At the same time, boil some more water to cook an egg for 7 minutes.

Step 3: While the water and your egg are boiling, cut the vegetables and tempeh in pieces of equal size.

Step 4: Mash the vegetable stock cube and add it to the boiling water. Let it continue to boil.

Step 5: Then put all the vegetables and noodles together in a bowl and add the miso paste, the ginger and sambal.

Step 6: Now you can start frying the tempeh. Fry the tempeh for approximately 7 minutes on medium-high heat. Stir to make sure the ingredient is baked thoroughly.

Step 7: When the egg is ready, add the boiled water to your noodles and add the tempeh. Finally, top the dish off with a delicious egg.

Bon appetit!

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Recipe pictures

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Nutrition value/Recipe facts

Ingredients for 1 person

Energy in Kcal: 

705 Kcal

Fats:

38 grams

Wich are saturated fat:

5,9 grams

Carbs:

59,2 grams

Wich are sugars:

14,6 grams

Proteins:

36 grams

Recipe facts

Did you know that miso paste is a made from fermented soybeans? By mixing it with salt  koji-kin, the delicious paste is created. Miso (Umami) has been known as the 5th category of taste in food (besides bitter, salt, sour and sweet.
Koji kin is a specific species of fungus that activates certain enzymes in the miso paste. Because of this activation, a combustion reaction takes place inside the soya beans, which converts starch into sugar. this gives the miso paste also a bit of a sweet taste.

Veggie Vibes

Vegetarian Noodle Soup with Tempeh

Scroll down for full recipe

Ingredients

Ingridients:

  • 1 cup of spinach
  • 50 grams of quick-cooking whole wheat noodles
  • 30 grams miso paste
  • ½ vegetable stock cube
  • 100 grams of spiced tempeh
  • 4 mushrooms (medium size).
  • 1 stalk of spring onion
  • 1 egg
  • 5 grams of sambal
  • 3 slices of ginger
  • 400 ml water
    
    

Video turturial

Cooking guide

Step 1: Boil 400 milliliters of water.

Step 2: At the same time, boil some more water to cook an egg for 7 minutes.

Step 3: While the water and your egg are boiling, cut the vegetables and tempeh in pieces of equal size.

Step 4: Mash the vegetable stock cube and add it to the boiling water. Let it continue to boil.

Step 5: Then put all the vegetables and noodles together in a bowl and add the miso paste, the ginger and sambal.

Step 6: Now you can start frying the tempeh. Fry the tempeh for approximately 7 minutes on medium-high heat. Stir to make sure the ingredient is baked thoroughly.

Step 7: When the egg is ready, add the boiled water to your noodles and add the tempeh. Finally, top the dish off with a delicious egg.

Bon appetit!

Nutrition value for 1 person

Energy in Kcal: 

705 Kcal

Fats:

38 grams

Wich are saturated fat:

5,9 grams

Carbs:

59,2 grams

Wich are sugars:

14,6 grams

Proteins:

36 grams

Recipe pictures

Recipe facts

Did you know that miso paste is a made from fermented soybeans? By mixing it with salt  koji-kin, the delicious paste is created. Miso (Umami) has been known as the 5th category of taste in food (besides bitter, salt, sour and sweet.
Koji kin is a specific species of fungus that activates certain enzymes in the miso paste. Because of this activation, a combustion reaction takes place inside the soya beans, which converts starch into sugar. this gives the miso paste also a bit of a sweet taste.

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