Vietnamese Cabbage Soup with Tempeh

This is the vegetarian version of the famous Vietnamese cabbage soup usually made with chicken. Tempeh is an amazing protein that takes on the flavours of your meal with a better texture than tofu.

Method

In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.

Add the remaining 4 cups water, shallots, carrots, radish, and ginger, garlic, fish sauce and soy to the soaking liquid.

Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
While the stock is simmering, heat oil in a wok and add the onions. Cook on medium heat for 5 minutes, stirring frequently, until the onions are browned well. Add the garlic and tempeh saute for 3 minutes.
Mix in ginger, cabbage, spinach and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
Remove and discard the shiitake stems.

Serve in big bowls with lightly boiled rice noodles as a base.

• Cabbage Soup
• Health
• Not Meat
• Tempeh Soup