Miso with tempeh soup - Emily Skye

Miso with tempeh soup

Miso with tempeh soup

I love a bowl of miso soup and this delicious recipe can be enjoyed all year round, either as a satisfying snack, as an appetizer or entree. It has subtle Asian flavours and is packed full of miso and tempeh, which makes it an excellent source of probiotics.


  • 1/2 packet of tempeh
  • 1/4 cup miso paste
  • 1/4 cup kimchi
  • 1 small carrot, peeled and sliced into fine maxstick strips
  • 2 stalks of celery, sliced into fine semi circles
  • 1 cup kale, chopped into fine ribbons
  • 1 Tbsp. Ginger, peeled and sliced finely
  • 2 Tbsp. Tamari sauce
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Sesame seeds
  • 4 cups water


  1. Boil the water in a medium sized pot, adding the celery, carrots and ginger then turn the heat down and simmer for 20 minutes.
  2. Slice the tempeh into small pieces and place in a frypan over medium heat with the olive oil and tamari sauce. Cook on both sides until golden browned then remove and set aside.
  3. Remove the soup from the heat and ladle out a small portion into a small mixing bowl, adding the miso paste to this bowl and stirring in until completely dissolved. Then add this back to the main portion of soup along with the kale, stirring it all together.
  4. Divide amongst bowls and garnish with kimchi (optional) and sesame seeds.
  5. You can enjoy this soup either piping hot, or lukewarm, depending on your preference!

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