Udon Noodle Soup with Tempeh

Ingredients

• 1 stick cinnamon stick

• 5 cups vegetable broth

• 1 tsp olive oil

• 7oz tempeh (sliced & seasoned with salt)

• ½ lb. baby bok choy (cut in half)

• 14oz cooked Japanese udon noodles

• 4 medium green onions (chopped)

• 6oz sugar snap pea (cleaned)

Instructions

1. Heat the oil in a frying pan and fry seasoned tempeh until golden brown from all sides.

2. Add vegetable broth and cinnamon stick to a pot, simmer for about 10 minutes to infuse.

3. Remove the cinnamon stick from the broth, add the vegetables and udon and simmer for about 2-3 minutes, adjust broth for taste.

4. Remove the soup from the heat and divide it into 2 bowls, top with tempeh and enjoy!