Tempeh Miso Soup

Ingredients - Serves 4

• Seaweed - 1/2 cup, chopped
• Tofu - 100 grams, cubed
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Vegetable broth - 4 cups
• Miso paste - 3 tablespoons
• Tempeh - 200 grams, cubed

Let's Get Started

1. Heat a large pot over medium heat and add the tempeh. Cook until browned on all sides.
2. Add the garlic and ginger and cook for another minute.
3. Add the vegetable broth, soy sauce, and miso paste. Stir until the miso paste is fully dissolved.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Add the tofu and seaweed and cook for another 5 minutes.
6. Serve the soup hot, garnished with the chopped green onions.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 8g
• Sodium: 800mg
• Sugar: 3g