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Gingery Asian Tempeh, Broccoli, and Rice Soup

by Livestrong_Recipes  |  Oct 22, 2018

Gingery Asian Tempeh, Broccoli, and Rice Soup
  1. PREP
  2. 18 m
  • COOK
  • 1 h
  • 1h 18m

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 tbsp Toasted Sesame Oil
  • 8 oz Organic Soy Tempeh
  • 1 serving Lg White Onion
  • 1 tbsp Vinegar, Apple Cider
  • 1 tsp sea salt
  • 3 garlic clove
  • 4 tsp Ginger Root
  • 64 oz Vegetable Broth (low Sodium)
  • 3 tbsp soy sauce (tamari)
  • 1 cup Brown Rice, Medium-grain, Uncooked
  • 5 cups broccoli florets
  • 4 stalk scallion(s)
  • 1/2 cup Peanuts, Roasted


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.