We thought we’d escaped the Winter without it… but alas, this week my husband and I both had the snotty cold that’s being passed around Melbourne. My favourite cold and flu comfort food is Asian sweet corn soup so I whipped up a batch of chicken and sweet corn soup for him and a batch of tempeh and sweet corn soup for me. It’s easy to make, salty, sweet and wonderful. I was surprised how delicious the tempeh was in this soup, a perfect chicken replacement.
1 brown onion or leek, finely sliced
1 stick of celery, finely diced
3 garlic cloves, minced
1 tablespoon of ginger, grated
250g of tempeh
2 tablespoons of cornflour
2 tins of creamed corn
2 cups of corn kernels (I prefer fresh corn, but tinned is the next best option)
1 litre of vegetable stock or fake chicken stock like Massel’s liquid stock
1 green spring onion, finely sliced
1. Crumble the tempeh into chunks.
2. Add the cornflour to a small bowl and toss the chunks of tempeh in the cornflour mixture. Coat well.
3. Heat the sesame oil (or vegetable oil) in a large saucepan.
4. Add the onion/leek and fry until soft.
5. Add the celery, ginger and garlic, continue to cook for 3-4 minutes until soft and slightly browned.
6. Add the tempeh and toss in saucepan, cooking over a medium heat. Add a little stock if tempeh begins to stick. Cook for 4-5 minutes until tempeh is golden.
7. Add the vegetable stock, creamed corn and corn kernels. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.
8. Garnish with green spring onions and coriander.
Thanks to Trudy at ‘Veggie num num’ for this recipe http://www.veggienumnum.com/2010/08/tempeh-sweet-corn-soup/