Asian Tempeh and Vegetable Soup

7 Reviews
71% would make this recipe again

A soup with vegetables, tempeh, and shirataki noodles in a coconut-flavoured vegetable broth.

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Preparation : 10 min Cooking : 10 min
480 calories/serving
This recipe is reserved to subscribers to Premium and VIP


2 cups vegetable broth 500 mL
1 cup water 250 mL
1/3 cup unsweetened coconut milk 85 mL
1/2 limes, juice and zest 35 g
1 small bok choy 150 g
1/2 dried chili peppers, minced 0.2 g
200 g shirataki/konjac noodles
4 tsp coconut oil 18 g
240 g tempeh, cubed
1 tsp curry powder 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 carrots, finely grated 50 g
1/2 green onions/scallions, chopped
1/2 cup soybean sprouts 40 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.


  1. Rinse the noodles thoroughly to remove the smell and drain. Set aside.
  2. Pour the broth and water into a saucepan. Add the coconut milk, zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  3. Meanwhile, heat a pan over medium heat. Add the noodles, cook 2-3 min, with stirring, until all noodles are hot. Remove from pan and set aside.
  4. Heat the oil in the pan over medium-high heat. Add the tempeh cubes and curry powder. Sauté with stirring until all sides are golden-coloured, about 5 min. Season with salt and pepper.
  5. Prepare the vegetables: Grate the carrots, then thinly slice the green onions. Portion them out into individual serving bowls with the soybean sprouts, the noodles, tempeh cubes and cooking oil. Pour in the broth then serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (610 g)


% Daily Value




34 g

53 %

Saturated 20 g
+ Trans 0 g

100 %


0 mg


120 mg

5 %


27 g

9 %


18 g

73 %


4 g

Net Carbs

9 g


28 g

Vitamin A

58 %

Vitamin C

47 %


26 %


42 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Vitamin B1, Vitamin C
Source of  :
Omega-6, Pantothenic Acid, Selenium, Vitamin B12, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 4

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7 Reviews (3 with rating only) 71% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 26, 2023

Everything tasted delicious except for the Tempeh!

Useful 0
july 26, 2022 | I would make this recipe again

Useful 0
january 10, 2019 | I would make this recipe again

We all liked it very much

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