Gochujang Tempeh Soup

Ingredients

• 300 g tempeh, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 800 ml vegetable broth
• 150 g cucumber, diced
• 150 g tomatoes, diced
• 180 g orzo
• 30 g gochujang and 30 ml soy sauce
• 15 ml sesame seeds and 2 sliced spring onions
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a soup pot over medium heat.

2. Step 2

   Add 1 onion, diced, and cook it for 3 minutes until softened.

3. Step 3

   Add 2 garlic cloves, minced, and stir for 30 seconds until fragrant.

4. Step 4

   Add 300 g tempeh, cubed, 150 g cucumber, diced, 150 g tomatoes, diced, 180 g orzo, 800 ml vegetable broth, and 30 g gochujang and 30 ml soy sauce and bring the soup to a simmer.

5. Step 5

   Cook the soup until the vegetables and starch are tender and the broth is flavorful.

6. Step 6

   Taste the soup and season it with salt and black pepper.

7. Step 7

   Ladle the soup into bowls and finish it with 15 ml sesame seeds and 2 sliced spring onions.