Tempeh Kimchi Soup
Another amazing soup made with tempeh!
Tempeh Kimchi Soup
If you love Kimchi then this one's for you - Tempeh Kimchi Soup. Amazingly tasty and savory pairing of these fermented delights.Tempeh Kimchi Soup
Ingredients
- 1 8 oz Tootie’s Tempeh
- 1 TBSP vegetable oil (for vegetables)
- 1 TBSP vegetable oil (for tempeh) we like avocado oil
- 6 scallions, white and pale-green parts chopped, dark-green parts reserved
- 4 garlic cloves, thinly sliced
- 1-inch piece ginger, peeled, finely chopped
- 4 cups low-sodium vegetable broth
- 3 TBSP Korean hot pepper paste (or similar hot sauce)
- 3 TBSP tamari
- 1 small daikon, peeled, sliced
- ¾ cup kimchi (we like Gracie’s Kitchen anchovy-free Kimchi)
- ½ cup fresh cilantro leaves
Instructions
- Cut tempeh into ¼ inch thin strips, then cut the strips into smaller bite-size sections. Heat oil for tempeh in a skillet and saute till brown and slightly crispy on both sides. Set aside.
- Heat the remaining vegetable oil in a large saucepan over med-high. Add white and pale-green scallions, garlic, and ginger, stirring often, until softened and fragrant, about 4 minutes. Add broth, then stir in gochujang and tamari. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
- Add kimchi. Simmer at low boil for 5 minutes, then add tempeh. Let sit for 2 minutes and stir. Divide among bowls and scatter scallion tops and cilantro on top. Incredibly delish!!