• You're all caught up!

Gingery Asian Tempeh, Broccoli, and Rice Soup

Gingery Asian Tempeh, Broccoli, and Rice Soup
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 18 min Serves: 6
Cooking Time: 60 min Yield: 10 cups
Write A Review

Be the first to review this recipe!

You’ll get all of the Asian flavors you’re craving (and plenty of peanuts!) in a vegan recipe that seems rather meaty from the tempeh.



1. Heat the oil in a stockpot over medium. Add the tempeh, onion, vinegar, and 1⁄4 teaspoon of the salt, increase heat to medium-high, and sauté until the tempeh is golden brown, about 7 minutes. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
2. Add the broth, soy sauce, and remaining 3/4 teaspoon salt and bring to a boil over high. Stir in the uncooked rice, reduce heat to low, cover, and simmer for 35 minutes. Add the broccoli, cover, and simmer until the rice and broccoli are cooked through, about 15 minutes more. Stir in the scallions. Adjust seasoning.
3. Ladle into individual bowls and sprinkle with the peanuts. Serve with hot sauce or additional tamari on the side, if desired.


Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Serving Size