This bowl is packed with flavors, which all fits perfectly together. Savory and umami tasting tempeh with mushrooms. Kimchi together with cucumber makes a perfect combination of spicy and fresh. Sesame seeds and seaweed for some extra crunch and depth. This bowl is simply delicious and a must try if you like the flavor umami!

For 2 bowls:

200 grams tempeh
150 grams brown rice noodles
150 grams broccoli
200 grams mushrooms
2 carrots
1 cup cucumber, shredded
1 spring onion
3 tbsp kimchi

Marinade for the tempeh:
1/2 chili, finely chopped
2 cm fresh ginger, grated
1 garlic clove, minced
4 tbsp coconut aminos (organic)
1/2 tbsp coconut oil
1 tsp tamari

Seaweed sprinkles
Sesame seeds
Fresh coriander

1. Boil the rice noodles according to instructions on the package.
2. Steam the broccoli.
3. Cut the tempeh into slices or small chunks. Mix together ingredients for the tempeh marinade. In a bowl, add the tempeh and the marinade and stir carefully so all tempeh is covered with marinade. Pour everything in a pan and add the mushrooms. Fry on medium heat until all liquids have evaporated.
4. In the meantime, grate carrots and cucumber and finely chop the spring onion.
5. When everything is cooked: add noodles, broccoli, tempeh with the mushrooms, carrots, cucumber, spring onion into a bowl. Top with kimchi, sesame seeds, fresh coriander and sprinkle with seaweed sprinkles.

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