Creamy Miso and Corn Noodle Soup (Vegan)
Finally, I am sharing the full recipe for this noodle soup that we eat multiple times a week in our household (even in the Summer!). It’s so flavourful and nourishing, I hope you love it as much as we do
Ingredients
For the crumbled tempeh
For the broth
Directions
- 1
Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper
- 2
Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil. Mix well, then transfer to the baking tray. Place in the oven to bake for 15 minutes
- 3
Dice the brown onion and the garlic. Place a saucepan over medium-high heat on the stove and add the onion, fry for 5 minutes
- 4
Add the corn and the garlic, continuing to fry for a further 2 minutes
- 5
Add the soy sauce, soy milk, water, miso paste and chicken stock powder. Mix well, reduce the heat to low and leave to simmer
- 6
Prep your greens by cutting and frying them
- 7
Prep your noodles by boiling them as per packet instructions
- 8
Serve your noodle soup with the noodles to start, followed by the broth, the greens, tempeh and desired toppings
