Patola Soup With Tempeh Recipe

INGREDIENTS:

• 3 tablespoons canola oil
• 4 garlic cloves, peeled, crushed, and minced
• 1 yellow onion, peeled and chopped
• 2 long patola, peeled and sliced
• 1 ounce dried shiitake mushrooms, soaked in small bowl of hot water for 20 minutes (save the broth)
• 1 cup vegetable broth (or more to taste)
• 6-8 cups water
• 2½ ounces bean thread noodles, soaked in lukewarm water for 10 minutes
• Salt and pepper to taste
• 1 tablespoon refined coconut oil (optional)
• Marinated tempeh (optional)(see recipe below).

ARINATED TEMPEH:

• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice wine
• 1 teaspoon agave syrup (or sweetener of choice)
• salt and pepper
• 2 tablespoons canola oil

INSTRUCTIONS:

1. Heat medium-sized pot over medium heat. Once hot enough, pour canola oil and saute garlic until fragrant. Follow with onions.
2. Add patola and saute for another 5 minutes or until patola has softened.
3. Add shiitake mushroom, mushroom broth (what you used to soak the mushroom), vegetable broth, water, and noodles. Mix and simmer for 15 minutes or until noodles have softened. Season with salt and pepper. Add more vegetable broth to taste.
4. Turn off heat. Add refined coconut oil, optional but highly recommended. Serve hot, topped with marinated tempeh (optional) (see recipe below).

MARINATED TEMPEH:

1. Place tempeh and sauce in a glass dish and marinate for 20 minutes.
2. Heat medium size pan or wok over medium heat. Once hot enough, pour oil and fry tempeh on all sides for 5-10 minutes.
3. Turn off heat and serve tempeh on top of patola soup

Source: Astig Vegan

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