Vegan Noodle SoupTotal servings: 4
150 g tempeh, cut in small cubes
75 g noodles
3 tablespoon vegetable oil
1 medium onion chopped
2 small carrots, sliced
2 celery stalks, chopped
100 g sweet peas
750 ml vegetable stock
1 tablespoon shoyu
salt and pepper to taste
Boil the noodles in water until soft or according to instruction on label. Drain the noodles, flush with cold water and set aside. If you don't mind a cloudy soup you can use this drain water later as part of the vegetable stock.
In a soup pot, fry the onions until tender and golden. Add the carrots, celery, peas and tempeh, and stir-fry for a few minutes. Add the vegetable stock and bring to boiling point and simmer for 15 minutes. Add the noodles and shoyu and bring the soup to taste with salt and pepper.
Serve the vegan noodle soup when hot.