Ingredients
– 400g corn kernels (fresh or frozen)
– 1 tsp olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 tsp ginger, grated
– 4 cups vegetable broth
– 200g rice noodles
– 1 cup tempeh, cubed
– 2 green onions, sliced
– 1 tbsp soy sauce
Method
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
3. Add the corn kernels and vegetable broth to the pot. Bring the mixture to a boil, then reduce to a simmer.
4. In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
5. Once the corn soup is ready, add the cubed tempeh and cooked noodles. Season with soy sauce and mix well. Top with sliced green onions before serving.
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