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Kale & Mung Bean Soup with Fried Tempeh

Ingredients

  • 1/2 c split mung beans rinse quickly
  • 4-5 c water
  • 1 can coconut milk
  • 1 bunch of kale leaves only
  • 10 baby carrots cubed
  • 2 Salam leaves Indonesian bay leaf, lesser flavor. If using bay leaf, use only 1 or even 1/2
  • 1 piece dried galangal

Spice Paste

  • 1/4 of a large sweet onion
  • 3 garlic
  • 4 candlenut
  • a generous pinch of turmeric powder
  • 2-3 heaping tsp ground coriander
  • 1 tbsp olive oil

Fried Tempeh

  • 1 block tempeh
  • 1/4 c water enough garlic powder, enough salt, generous pinch of turmeric powder

Instructions

  • Pour water into a pot, drop Salam leaves, galangal, and mung beans
  • On a nonstick pan, heat oil and saute spice paste, stir until fragrant, then stir in the cooked spice paste into the pot
  • Drop the cubed carrots, brings to fully boil for 5 mins
  • Lower heat to medium, drop in kale leaves, pour in coconut milk and 1 veggie bouillon cube.
  • Season soup with Vegeta powder and cook until veggies soften

Fried Tempeh

  • Slice tempeh and coat tempeh on water solution
  • Fry until golden brown and a little crispy
  • Drain on paper towel