This healthy and light vegan Instant Pot udon soup is made with mushrooms and soy sauce infused broth, and served with protein-rich edamame and crispy fried tempeh. It's quick, easy, and perfect for a weeknight meal.
4oz.udon noodles dried, or choice of noodles such as rice or soba (120 g)
For the broth
3scallionswhite and pale green parts of the stems diced
A handful of cilantrostems chopped (reserve the leaves for serving)
4slicesof fresh ginger
1large clove of garlicfinely diced
⅓long red chilisliced
5shiitake mushroomsdried or fresh
8broccoli florets
½cupedamamefrozen
2tablespoonssoy sauceor Tamari sauce
4cupsvegetable stock
For crispy tempeh
5oz.pressed tempehsliced into strips (150 g)
1tablespooncoconut oilor other cooking oil
1.5tablespoonssoy sauceor Tamari sauce
1tablespoonagave syrupor maple syrup, honey for non-vegan version
Juice of ¼ lime juice
To serve
3scallions/green onionsgreen parts diced
A handful of cilantro/corianderleaves only
Juice of ½ lime juice
Instructions
Make the noodles. We suggest to do this step first. Bring a pot of water to a boil and add the noodles. Cook in boiling water, stirring a few times, for 9-10 minutes, and then strain under cold water (or as per instructions on the packet). Set aside in a sieve.
Make the broth. Add all broth ingredients to the inner pot. Place and lock the lid, making sure the pressure valve is set to Sealing. Set to Manual, HIGH pressure and set to the timer to 0 minutes. That is correct! Zero minutes is all we need to make the broth. The Instant Pot will build the pressure first and this process will start to cook our ingredients. Once the timer goes off, use the quick release to let off the pressure, and then open the lid.
Pan-fry the tempeh. While the broth is cooking, prepare the tempeh slices and preheat the oil in a large frying pan over medium-high heat. Add the tempeh slices and fry for 2-3 minutes on each side, or until crispy. Whisk together the soy sauce, sweet syrup of choice and lime juice and drizzle over the cooked tempeh slices evenly. Set aside.
Finish the soup. Divide the noodles between two bowls and scoop out the mushrooms and the broccoli over the top, then ladle the reset of the broth in the bowls. Garnish with diced scallions, cilantro, and a little drizzle of lime juice. Serve the crispy tempeh on the side.