Noodles and Broth with Fried Tempeh

Name: Noodles and Broth with Fried Tempeh
Cuisine: Italian
Ingredients: Small hand fresh ginger; 2–3 dried shiitake mushrooms, soaked until soft, stems removed; 1 carrot, thin oblong slices; 1 red onion, sliced in thin rings; 3–4 cremini mushrooms, brushed free of dirt, halved; ½ small sweet potato, thin oblong slices; do not peel; 1 small stalk broccoli, small florets; 1 small stalk broccoli, small florets; 3 cups spring or filtered water; 3 cups spring or filtered water; Small piece kombu; Organic soy sauce; Balsamic vinegar; 4 ounces tempeh, sliced in half lengthwise, thin slices; 8-ounce package soba noodles; Extra virgin olive oil; Fresh scallions, thinly sliced on the diagonal, for garnish

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This is vitality in a one-dish meal. The combination of strengthening buckwheat noodles with the high-protein fermented energy of tempeh works within a savory, gingered broth to create a strong body and clear mind. All that and it tastes great!

Ingredients

Soba Broth

Dashi

3 cups spring or filtered water
Organic soy sauce
Small piece kombu

Europe
Italy
Pasta
Vegan

Method

Prepare the broth by combining water (1 cup per person for a serving), soy sauce to taste, kombu (½-inch piece per cup of water), shiitake and ginger to taste. Bring to a boil, covered. Reduce heat to low and remove kombu, shiitake and ginger. Slice shiitake and kombu into thin pieces and return to broth. Discard ginger.

Add the vegetables to the broth in the order listed. Do not add br