Asian Tempeh and Vegetable Soup

4 Reviews
75% would make this recipe again

A soup with vegetables, tempeh, and shirataki noodles in a coconut-flavoured vegetable broth.

Preparation : 10 min Cooking : 10 min
480 calories/serving
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

2 cups vegetable broth 500 mL
1 cup water 250 mL
1/3 cup unsweetened coconut milk 85 mL
1/2 limes, juice and zest 35 g
1 small bok choy 150 g
1/2 dried chili peppers, minced 0.2 g
200 g shirataki/konjac noodles
4 tsp coconut oil 18 g
240 g tempeh, cubed
1 tsp curry powder 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 carrots, finely grated 50 g
1/2 green onions/scallions, chopped
9 tbsp soybean sprouts 40 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Rinse the noodles thoroughly to remove the smell and drain. Set aside.
  2. 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.
  3. Meanwhile, heat a pan over medium heat. Add the noodles, cook 2-3 min, with stirring, until all noodles are hot. Remove from pan and set aside.
  4. Heat the oil in the 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.
  5. Prepare the vegetables: Grate the carrots, then thinly slice the green onions. Portion them out into individual serving bowls with the soybean sprouts, the noodles, tempeh cubes and cooking oil. Pour in the broth then serve.

Nutrition Facts Table

per 1 serving (610g)

Amount

% Daily Value

Calories

480

Fat

34 g

53 %

Saturated 20 g
+ Trans 0 g

100 %

Cholesterol

0 mg

Sodium

120 mg

5 %

Carbohydrate

27 g

9 %

Fibre

18 g

73 %

Sugars

4 g

Net Carbs

9 g

Protein

28 g

Vitamin A

58 %

Vitamin C

47 %

Calcium

26 %

Iron

42 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Vitamin B1, Vitamin C
Source of  :
Omega-6, Pantothenic Acid, Selenium, Vitamin B12, Vitamin E
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 4

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Members' Reviews

4 Reviews (2 with rating only ) 75% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MilkyDay
january 10, 2019 | I would make this recipe again

We all liked it very much

Useful 0
Annick D.
january 03, 2019

Tempeh was not good in this

Useful 0

This recipe is in the following categories

Vegetables | Soups | Main courses/Entrées | High Iron | Vegan | Vegetarian | Halal | High Fibre | Kosher | High Calcium | Low Sodium | Asian

Top Reviews

View All Reviews
MilkyDay
january 10, 2019 | I would make this recipe again

We all liked it very much

Useful 0
Annick D.
january 03, 2019

Tempeh was not good in this

Useful 0