Watch recipe: Zen Soup

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers more protein and fiber, while chickpeas are budget-friendly and still nutritious.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier without preservatives, while water with seasoning is cost-effective.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a cheaper alternative.

Sauté chopped onions and shallots in cold pressed organic sesame oil.

Add half a medium-sized carrot, followed by the mushrooms, baby eggplants, and peppers.

Add shiitake and oyster mushrooms to the mix.

Stir in 1 heaped teaspoon of red pepper flakes, 1 tablespoon of brown sugar, 1 teaspoon of soy sauce, and 1 teaspoon of dark soy sauce.

Add the juice of 1 lemon, a little bit of salt, and a touch of water; let it simmer.

Add a big handful of coriander into the soup.

Slowly pour in 150 ml of coconut milk; do not let it boil too much to prevent splitting.

Boil water in a separate pot for the noodles.

Drop wheat noodles into the boiling water for a couple of minutes.

Add bok choy directly into the bowl where the soup will be served.

Ladle the soup over the noodles in the bowl.

Garnish with scallions, big sprigs of coriander, fresh green sprouts, and peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens