One way to achieve this was to plan meals well in advance that were quick and easy to prepare.
With a plethora of options to choose from, this soup has been one of our favorites.
Most pad thai recipes, whether meat or vegan based, are similar to one another in that they have a balance of spicy, salty, sweet and sour. In order to keep mine simple, I omitted a few commonly used ingredients such as tamarind paste, sugar, cilantro and lime.
The type of spice used can vary.
If you purchase a chili sauce be aware of its contents. One popular brand of Sriracha lists sugar as its second ingredient. While spicy and sweet go together to balance flavor, it is in your best interest to control what type of sweetener to use.
We were fortunate to have dehydrated chili powder on hand but red pepper flakes, red/green chili or banana peppers can also be used.
8 cups vegetable broth
4 cloves garlic, minced
2 pkg tempeh, cut into bite size pieces (I use 3-grain organic tempeh by Lightlife, 7oz pkg)
6 tbsp tamari
head of broccoli, cut into small pieces
1 – 1 1/2 tsp hot chili sauce, powder or 1-2 peppers
7 oz pkg soba noodles
3-4 bunches scallion, diced
peanuts, coarsely chopped
On high heat, add a slight amount of vegetable broth to a large pot. Just enough to cover the bottom.
Add garlic, reduce heat to medium-low and sauté for 3 minutes.
Add tempeh. Stir and heat for 1-2 minutes.
Add tamari and heat for another couple of minutes.
Stir in broccoli.
Add remaining broth, one bunch of scallions and chili sauce/powder or pepper.
Cook until broccoli reaches desired level of tenderness.
Cook soba according to package directions (including rinsing in cold water!).
Add to soup.
Serve, topped with scallions and peanuts.
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