Noodle Soup Bowl with Sticky Hoisin Tempeh

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Noodle Soup Bowl with Sticky Hoisin Tempeh

Nuudelikeitto ja ‘sticky’ hoisintempe

I am slightly obsessed with noodle soup. Nothing is better than a tasty hot broth, filled with delicious vegetables and noodles.  To add texture I have added hoisin roasted  tempeh.  It turns deliciously crispy and sticky.  I have used some of my favourite Clearspring ingredients to make this soup incredibly simple.  Of course you can make the noodle broth yourself, but when you are in a rush this is such an easy way to make a tasty soup in minutes.

Noodle Soup Bowl with Sticky Hoisin Tempe – serves 2

1 x 125g packet JaloTempe, original flavour sliced into strips

2 tbsp olive oil or melted coconut oil

4 tbsp hoisin sauce, be careful as some brands may contain animal products

handful of Clearspring dried lotus root, rehydrate in hot water for at least 60 mins

a couple of good handfuls Clearspring dried daikon, rehydrated in hot water for 10 mins

4 – 6 mushrooms, sliced

1 small candy cane beetroot, peeled and thinly sliced

100 g tender stem broccoli, boiled/ steamed until just tender

1 large carrot, peeled and julienned

1 pak choi, rinsed and leaves separated

1/3 packet ClearSpring organic Soba Noodles, boiled for 5 minutes and refreshed under cold water

1 dl/ 100 ml of Clearspring Tsuyu organic instant broth

Preheat the oven to 180 degrees c.

Toss the tempeh in oil and roast for 15 -20 mins until it begins to caramelise and crisp up, you may need to turn it half way through roasting.  Remove the tempe from the oven and mix in the hoisin sauce so it coats the tempe.  Return to the oven for a couple of minutes so the hoisin sauce becomes nice and sticky.

Meanwhile add the Tsuyu broth and 4 dl of water to a large pan.  Bring to the boil and add the pak choi and the mushrooms.  Allow to simmer for a couple of minutes until the pak choi is just tender.

In two large bowls arrange the carrot strips, noodles, broccoli, lotus root, daikon and candy cane beetroot slices.  Use a slotted spoon to add the pak choi and mushrooms and then carefully pour over the noodle broth.

Finally top the soup with the sticky hoisin tempe, serve immediately

I have not been paid for this post, but I did receive a number of ingredients from Clearspring.

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