Udon Noodle Soup with Chinese Broccoli & Seared Tempeh

Udon Noodle Soup

with Chinese Broccoli & Seared Tempeh

2 Servings
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From the Test Kitchen

Tempeh is a high-protein soy product that originated in Indonesia in the early 1800s. It is made by soaking soybeans and partially cooking them, then fermenting them for a day or two, resulting in a unique texture and earthy flavor. Tempeh is also a great source of essential minerals, like calcium and manganese.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Udon Noodle Soup with Chinese Broccoli & Seared Tempeh
Title
  • 1 8-Ounce Package Tempeh
  • 4 oz Chinese Broccoli
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 1 bunch Cilantro
  • ¼ cup Hoisin Sauce
  • 2 Tbsps Soy Sauce
  • 2 Tbsps Mirin
  • 3 Tbsps Vegetable Demi-Glace
  • 8 oz Fresh Udon Noodles
  • 2 Tbsps Chili Garlic Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Peel and finely chop the garlic and ginger. Slice the tempeh into ½-inch-thick planks. Thinly slice the scallion and separate the white bottoms and green tops. Roughly chop the cilantro.
Pan-fry the tempeh:
2 Pan-fry the tempeh:
In a medium pan, heat some oil on medium-high until hot. Cook the tempeh planks for about 1 to 2 minutes per side, or until crispy and browned. Transfer to a paper-towel-lined plate to cool slightly.
Marinate the tempeh:
3 Marinate the tempeh:
In a small bowl, combine the hoisin sauce, soy sauce, and mirin. Add as much chili garlic sauce as you like, depending on how spicy you’d like it to be, tasting as you go. Whisk until well combined. When cool enough to handle, slice the fried tempeh planks in half and add to the hoisin-soy mixture. Let stand to marinate as you continue cooking.
Cook the Chinese broccoli:
4 Cook the Chinese broccoli:
In a medium pot, heat a little oil on medium-high until hot. Once hot, add the garlic, the white parts of the scallion and ginger. Cook for 30 seconds to 1 minute, or until fragrant. Add the Chinese broccoli and season with salt and pepper to taste. Cook for 2 to 3 minutes, or until bright green and crisp-tender.
Add the liquids:
5 Add the liquids:
To the pot, stir in 3 cups of water, the tempeh-marinade mixture, and the vegetable demi-glace. Bring the soup to a boil, then reduce the heat to medium and simmer for 3 to 5 minutes to thoroughly combine the flavors.
Add the noodles & plate your dish:
6 Add the noodles & plate your dish:
Add the noodles. Simmer for 3 to 5 minutes, or until the noodles are thoroughly incorporated and tender, stirring gently. Remove from the heat. Divide the soup between 2 bowls and garnish with the chopped cilantro and green scallion. Enjoy!

Tips from Home Chefs

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Udon Noodle Soup

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Peel and finely chop the garlic and ginger. Slice the tempeh into ½-inch-thick planks. Thinly slice the scallion and separate the white bottoms and green tops. Roughly chop the cilantro.
2 Pan-fry the tempeh:
In a medium pan, heat some oil on medium-high until hot. Cook the tempeh planks for about 1 to 2 minutes per side, or until crispy and browned. Transfer to a paper-towel-lined plate to cool slightly.
Pan-fry the tempeh:
Marinate the tempeh:
3 Marinate the tempeh:
In a small bowl, combine the hoisin sauce, soy sauce, and mirin. Add as much chili garlic sauce as you like, depending on how spicy you’d like it to be, tasting as you go. Whisk until well combined. When cool enough to handle, slice the fried tempeh planks in half and add to the hoisin-soy mixture. Let stand to marinate as you continue cooking.
4 Cook the Chinese broccoli:
In a medium pot, heat a little oil on medium-high until hot. Once hot, add the garlic, the white parts of the scallion and ginger. Cook for 30 seconds to 1 minute, or until fragrant. Add the Chinese broccoli and season with salt and pepper to taste. Cook for 2 to 3 minutes, or until bright green and crisp-tender.
Cook the Chinese broccoli:
Add the liquids:
5 Add the liquids:
To the pot, stir in 3 cups of water, the tempeh-marinade mixture, and the vegetable demi-glace. Bring the soup to a boil, then reduce the heat to medium and simmer for 3 to 5 minutes to thoroughly combine the flavors.
6 Add the noodles & plate your dish:
Add the noodles. Simmer for 3 to 5 minutes, or until the noodles are thoroughly incorporated and tender, stirring gently. Remove from the heat. Divide the soup between 2 bowls and garnish with the chopped cilantro and green scallion. Enjoy!
Add the noodles & plate your dish:
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