This soup is a delicious Asian inspired dish.  Peter really likes it.  It has no meat and the ginger and garlic feel deliciously warm in your tummy.  I recommend making it for two or four people, it’s hard to keep the veggies from overcooking if you are making it for a lot of people.  It’s very important to assemble this soup right before you eat it, which will give the veggies a delicious crunch.

Ingredients:

• 1 zucchini cut into thin strips
• 1 large carrot cut into thin strips
• 3 tbsp chopped fresh ginger
• 5 large garlic cloves
• 1 package of Tempeh, or firm tofu
• 3 scallions
• soy sauce
• rice vinegar
• sesame oil
• siracha or other garlic chili sauce
• 1/2 small onion
• 2 cups of chopped shiitake mushrooms
• 4 cups or more of chicken broth or vegetable broth
• 2 bunches of soba noodles

Process:

Cut the tempeh or tofu in cubes and marinate at least one hour or overnight in 1/4 cup of soy sauce, two tablespoons of rice vinegar, 2 tablespoons of sesame seed oil, sliced onion, 2 cloves of garlic and 1 tablespoon of hot sauce.

When you are ready to make the soup, heat up some sesame oil and a little bit of vegetable oil and brown the tempeh and marinade in it for a few minutes.  The garlic, onion and ginger will get a little darker and caramelize a bit.  The tempeh cubes will brown on all sides lightly. Take the tempeh out and all the liquid and caramelized bits and put them in a plate.

While the tempeh is browning, boil some water in a pot and cook the soba noodles until al dente.  Don’t over-cook and make sure you rinse them in cold water when they’re done.  Then drain them and set them aside.

In the same pot where the tempeh was cooked add a little bit more of sesame oil and vegetable oil.  Add the rest of the minced garlic and ginger and cook for a minute or two.  Add the mushrooms and deglaze with a little bit of rice vinegar.  If I used dehydrated mushrooms I also add a bit of the water used to rehydrate them at this point.  You may also add a bit of broth, just make sure the mushrooms don’t get stuck to the bottom of the pan.  When all is cooked and the rice vinegar smell dissipates, add all the chicken broth, a dash of soy sauce and a dash of sesame oil, as well as the tempeh and cramelized bits and juices.  Let it boil and simmer for a few minutes to concentrate the flavors.

When you are ready for serving, put the zucchini and carrot in the broth.  Then divide the cooked soba noodles in deep serving bowls.  Let the vegetables cook for a minute or two but no more.  They should be al dente.  Ladle the broth into the bowls, garnish with freshly cut scallions and serve.

Note:

Remember that my recipes are more like guidelines, you can add other vegetables like bell pepper, shredded cabbage or other mushrooms.  Shiitake mushrooms are the best, but if you can’t find them, any kind of mushroom will do.  I usually keep a package of dehydrated shiitakes in the pantry though.  They are great for emergencies and they keep for a long time.

The Rice Vinegar and Sesame Seed Oil are very important in this recipe.  They make all the difference in the world to give the dish its distinct flavor.  Keep some in the pantry, they are great additions to a lot of recipes.