This brothy soup is a great recipe to add to your New Year healthy eating plan. Use chicken or vegetable broth, with browned tempeh cubes, mushrooms and zucchini noodles. If you want more liquid with your veggies, increase the broth to 8 cups total.
Keyword miso, Soup, tempeh
a spiralizer or a julienne peeler to make the noodles
6-8cupslow or no sodium chicken brothpreferably homemade
12-16ouncesorganic tempehno flavor added, cut into small cubes
Add broth to a medium pan and bring to a simmer over medium low heat, covered. Whisk in the miso. When broth is hot, turn to low and keep hot for serving.
Cut ends off of the zucchini. Using a spiralizer or julienne peeler, slice zucchini into thin noodles. Portion noodles between four bowls.
To prep mushrooms: if using regular mushrooms, rinse lightly, trim the stem and slice thinly. If using beech mushrooms, just slice off the base. Add coconut oil to a non-stick pan and melt over medium heat. Add the mushrooms and cook until golden brown at the edges, about 3 minutes. Place mushrooms in a small bowl to add to soup. Save the pan for cooking the tempeh.
Add more 1 teaspoon of coconut oil to the non-stick pan if dry and heat over medium heat. Add tempeh cubes and cook until browned, stirring occasionally, about 3 minutes. To serve, pour hot broth over the zucchini noodles, then top with the mushrooms, tempeh cubes and chopped scallions.