It has been a busy week at work once again. I can’t wait for some days off over Christmas, even though it’s still a while to get there. The temperature is close to 0 celsius here in Copenhagen and I’m hoping for some frost. It’s a dark time of the year, but many people and companies have put their Christmas lights up, so there is also cheerful light in the darkness. We have also put several lights up and it’s so nice in the evenings.
I made a warming vegan ramen soup with enoki and shiitake mushrooms, teriyaki tempeh, pak choi, miso, spices and noodles. Ramen is a really great dish for this season. It’s kind of a light soup full of flavour and veggies. There is a new locally sourced and produced frozen tempeh product in our supermarkets and it’s really great and versatile. It’s made from peas and lupin. In this soup I used the teriyaki flavoured variant and it was really good. I prefer tempeh so much to tofu, but I still need to get used to the fact that I can now easily get it anytime.
Have a nice weekend!
Your VegHog
Those white mushrooms are fabulous! I’ve not tried tempeh or ramen but it certainly looks delicious 😋
ReplyDeleteYes, they are great. I haven't used them very often, but they tend to lift a dish a bit.
DeleteLooks delicious - I have been making an effort to eat tempeh a little more - I think it is horses for courses with tempeh and tofu - some dishes are better with one than the other. I like the sound of frozen tempeh - never seen that here. We did have someone at our farmers market selling fresh tempeh briefly which was wonderful.
ReplyDeleteWhat appealed to me most about this tempeh is that it's locally produced and the peas and lupin seeds are locally grown. But you are right, tofu fits better to some dishes.
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