Noodles and Broth with Fried Tempeh

August 17, 2023

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

Makes 2-3 servings

Ingredient List:

  • Soba Broth (Dashi)
  • 3 cups Spring or filtered water
  • Organic soy sauce
  • Small piece kombu
  • 2-3 dried shiitake mushrooms, soaked until soft, stems removed
  • Small hand Fresh ginger
  • Vegetables
  • 1 red onion, sliced in thin rings
  • 1 carrot, thin oblong slices
  • ½ small sweet potato, thin oblong slices; do not peel
  • 3-4 cremini mushrooms, brushed free of dirt, halved
  • 1 small stalk broccoli, small florets
  • 8 ounces package soba noodles
  • Extra virgin olive oil
  • Balsamic vinegar
  • 4 ounces, tempeh, sliced in half lengthwise, thin slices
  • Fresh scallions, thinly sliced on the diagonal, for garnish

Step By Step Instructions:

Prepare the broth by combining water (1 cup per person for a serving), soy sauce to taste, kombu (1/2-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 broccoli yet. Simmer, covered until vegetables are quite tender.

Cook noodles by bringing a large pot of salted water to a boil and cook noodles al dente.  Drain and rinse well.

While the noodles and broth cook, place a generous amount of oil, with a splash of soy sauce and balsamic vinegar in a skillet over medium heat and pan fry the tempeh until golden, turning once to ensure even browning. Transfer to a plate and set aside. To assemble, mound noodles in individual serving bowls.  Ladle broth and vegetables over them and top generously with tempeh slices.  Serve immediately, garnished with fresh scallions.