Asian Soup Recipe (With Video)

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Hello and welcome to Freshly Served the healthy vegan cooking show. I’m Heather and today we’re gonna make an Asian style soup with tempeh and brown rice.

So I’ve started by cooking the brown rice. I’ve got it all ready to go and I’ve used a long grain brown rice, it’s a little bit less starchy than the short grain (excuse me).

(Ah! That was the dentist I got myself an appointment to get my teeth clean)

Ok. So while I was talking to the dentist, my water has gotten boiling so what I’m doing is, I’m taking these stems from the bunch of cilantro that I have so I chopped the stems off which I normally don’t use for anything and I throw them in the water along with some slices of ginger.

And what this is doing is making a broth, a lovely flavour broth ginger and cilantro. So those whole pieces are going to infused their flavours into the water and we’re gonna have a yummy soup.

Alright! See you can leave that to boil for about 15 minutes and while that’s going on I’m gonna get the rest of our stuff chopped up and ready to go into the soup.

The first thing I’m gonna do is chopped up my tempeh which if you haven’t seen tempeh before this is it. It’s just like a block of soybeans that have been fermented which means that they are broken down a little bit so they’re much easier to digest than tofu.

I find the flavour and texture much more appealing in tempeh than tofu. I really do not like tofu beside from the many health aspect of it. Ok.

So, I’m just cubing this tempeh and I’ve gotten a flavoured kind it’s just marinated but if you have an unflavoured tempeh what you can do is put these cubes in a bowl with the tamari and sesame oil that are part of this recipe so that the flavour will infused into the tempeh.

I’ve got the cilantro back here that I’ll chop up a little bit. I’ve also got some green onions that I’m gonna chopped and some bok choy that I’ve washed and I’m going to now cut out as well.

After about 15 minutes you should be starting to really smell the ginger and the cilantro coming up out of the soup pot. Beautiful! And what we’ll do next is just grab those out of the pot. Mine are going into my compost bucket.

Then once you get everything out, you can put your yummiest back in and I’ve got my cooked brown rice back here. It was one cup dry so I’ve got two cups cooked. Be careful not to make too much of the splash otherwise you will bring yourself with the boiling water and the soup pot.

And that is not fun! I’ve done it. And I don’t recommend it. Now I’m distracting myself and probably gonna burn myself. Ok. Very careful!

I like to get every last grain coz I love rice. Ok. That is in there, we’ll get the tempeh in there. Really I just can stuck all of these in here.

And once you get everything in the pot, it really only needs about 5 minutes just enough time for the bok choy to wilt and for the flavours to come together. This is almost not fitting in my pot.

Ok. Finishing touch if you did not use it to marinate your tamari just put a little bit of tamari in here. Tamari is just a fermented soy sauce that’s a little bit stronger because it’s fermented; naturally it is much easier on the system. Soy beans are a lot more easily digested when they’re broken down a little bit by fermentation.

And then I have some toasted sesame oil which is very flavourful so you only need a tiny little bit. Get those two stirred in here. Give it about 5 minutes on the heat and this will be ready to eat.

And this makes a great hot soup but its also excellent cold very healthy with lots of brown rice and lots of green vegetables in here with the bok choy, the cilantro, the green onions. Good protein from the tempeh and beautiful flavours from the ginger, the cilantro, the tamari and the sesame oil.

I hope you enjoy this. You can find the recipe at HealthyVeganRecipes.net. I am Heather and this is Freshly Served.