Thursday, March 20, 2014

'Make Ahead Meals' Recipe: Ginger Tempeh Soup with Ramen and Bok Choy

Hi friends! I'm here today to share an excerpt from my book, 'Make Ahead Meals: Freezer Meal Recipes that Make Dinner Quick and Easy'. This is a vegetarian recipe that is so flavorful you won't even miss the meat! Vegetable stock is taken up a notch with the infusion of fresh ginger, and the ramen adds a great texture to the final dish.


Ginger Tempeh Soup with Ramen and Bok Choy
Recipe excerpt from "Make Ahead Meals: 
Freezer Meal Recipes That Make Dinner Quick and Easy"

Recipe yields 2 meals, 4-5 servings per meal
Calories per Serving 209
Storage: 2x FreezerWare Containers, 64oz each

Ingredients:

8 cups (64oz) Vegetable Stock
2 inch piece of ginger, sliced into ¼ inch thick rounds
3 tbsp soy sauce
1 tbsp sesame oil
1 tablespoon dark brown sugar
2 tsp Sriracha
2tsp oil
8oz tempeh
1 tbsp ginger, minced
4 cloves garlic, minced
¼ cup scallions, sliced
8oz oyster mushrooms, chopped
1 large bunch bok choy
2 blocks ramen noodles

In a large saucepot simmer the vegetable stock with the ginger slices for 20 minutes, until the broth is infused with ginger flavor.

While the broth is simmering assemble the tempeh marinade. Combine the soy sauce, sesame oil, dark brown sugar, and Sriracha together in a medium bowl and set aside.  Cut the tempeh into ½ inch thick slices and heat 1 tsp oil over medium high heat in a large saucepan.   Add the tempeh to the pan and brown on both sides, approximately 2 minutes per side.  Remove tempeh from the heat, cut into bite size pieces and add to the marinade.

Wipe out the pan used for the tempeh and add remaining 1 tsp oil and heat over medium heat.  Add ginger, garlic, and scallions to the pan and cook for 2 minutes until fragrant.  Add bokchoy and  oyster mushrooms and sauté for 5 minutes until softened.  Set aside.

Remove the ginger slices from the broth.  Add the entire bowl of tempeh and marinade along with the pan of sautéed bok choy and mushrooms.  Stir to combine and simmer for 5 minutes to combine flavors.  Pour half of the soup into each FreezerWare container.  Place a block of ramen into each container, seal and freeze.

Serving Instructions

Thaw in refrigerator overnight.  Pour the soup into a saucepan and heat on medium heat until warmed through.

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To download a printable PDF for this recipe you can click this link.  The format for this downloadable recipe is the same format as the book, so you can get an idea of how everything is organized.  I hope you give this recipe a try- it is definitely one of my favorites!
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2 comments:

  1. I make a meatless meal once a week that usually involves either beans or quinoa. But I did attempt to cook tofu for the first time this week. (It was okay - not great - but I plan to try it again soon) Can you tell me what is the difference between tempeh and tofu? Could I use tofu instead of the tempeh? The soup really looks amazing and I will have to give it a try!!

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    Replies
    1. Hi Carol,

      We do vegetarian meals once a week too! The main difference between tempeh and tofu is that tofu is fermented soy milk and tempeh is fermented soy beans. The tempeh tends to have a bit more texture and better nutrition. You can use extra firm tofu instead of tempeh, just make sure it's the extra firm so it won't disintegrate after freeze/thawing. Thanks, hope you love it!

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