Noodles

• 120 g (4 oz) dried udon noodles (or other choice of noodles, such as rice or soba)

For the broth

• 3 scallions, white and pale green parts of the stems diced
• A handful of cilantro, stems chopped (reserve the leaves for serving)
• 4 slices of fresh ginger
• 1 large clove of garlic, finely diced
• 1/3 long red chili, sliced
• 5 dried or fresh shiitake mushrooms
• 8 broccoli florets
• 1/2 cup frozen edamame beans
• 2 tablespoons soy sauce or Tamari sauce
• 4 cups vegetable stock

For crispy tempeh

• 5 oz (150 g) pressed tempeh, sliced into strips
• 1 tablespoon coconut oil or other cooking oil
• 1 + 1/2 tablespoons soy sauce or Tamari sauce
• 1 tablespoon agave syrup or maple syrup (honey for non-vegan version)
• Juice of 1/4 lime juice

To serve

• 3 scallions/green onions, green parts diced
• A handful of cilantro/coriander, leaves only
• Juice of 1/2 lime juice