Page 22 - Ricette IFSO DIGITAL.indd
P. 22
Tempeh vegetarian
noodles
Cheng, I-chi / Dietitian
Comprehensive Weight Management Center and Department of Nutrition/Taipei medical
university hospital
Taiwan/Taipei
Ingredients
● 50gm tempeh, slice ● 10 pieces Chinese wolfberry, soaked in
● 20g noodles (dried), washed extra salt hot water until softened
● 50g bok choy leaves (Ts’ing kang paak), ● 100ml soy sauce
30g Broccoli and 20g carrot, chopped ● 100ml Mirin
● 2 tablespoons Bitter tea oil ● 1/2 tsp of sea salt
● 500ml Vegetable stock: With kombu
and dried mushrooms, soaked overnight
in cold water
Preparation time
10-15 minutes
20
