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Tempting Tempeh Miso Soup
Tempeh is a fermented product made from soybeans or mixed grains. With the addition of active cultures it is easily digestible and is a great source of protein and vitamin B 12. This nourishing soup will warm the soul anytime of year and is quick and simple to create.
Nutritional Scoop ~ Miso is a high quality source of protein. Containing digestive enzymes and fatty acids, miso has an amino acid profile similar to meat. A living food with lactobacillus which aids nutrient absorption, miso is a wonderful addition to your diet. We like Shiro miso, because it is mild and can be used in many dishes.
Serves 6 – 8
- 6 cups water or bone broth
- 1 piece of kombu seaweed
- 2 Tbsp wakame, alaria or other local seaweed
- 1 leek, finely sliced
- 1 Tbsp fresh ginger, grated
- 1Tbsp fresh turmeric, grated
- 1 cup zucchini, diced
- 1 cup yam, diced
- 3 Tbsp coconut oil
- 1 pkg tempeh, diced
- 2 Tbsp tamari or nama shoyu
- 1/4 cup shiro miso
- 2 Tbsp gomasio or toasted sesame seeds
1. Soak kombu in water or stock for at least 1 hour to infuse the liquid with minerals. Add wakame while preparing the remaining ingredients.
2.Heat liquid to almost boiling, add leeks, celery, ginger and turmeric. Turn to low and simmer
3. Add yams, simmer 2 minute then add until zucchini and simmer another 2-3 minutes until veggies are tender.
4. Meanwhile, heat coconut oil over medium heat in a cast iron or non- stick frying pan. Add tempeh and sauté until golden brown. Drizzle with tamari or nama shoyu and add to the soup
5. Remove a 1/4 cup of liquid and blend with miso, add back to the soup and remove from heat. Never allow miso to boil, this will destroy the beneficial microorganisms and digestive enzymes.
6. Garnish with gomasio or toasted sesame seeds