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This version of recipe is  the salty one. You could experiment with your own taste. But overall, this is a good try for tempeh recipes.

Ingredients

• 1/3 lb extra firm tofu or 1/2 package tempeh, pre steamed for 15 minutes
• 2 large mushrooms, chopped
• 2 cloves garlic, chopped
• 1 1/2 teaspoons grated fresh ginger
• 4 tablespoons light soy sauce
• 2 teaspoons fresh chopped parsley

Direction

• Spray a pyrex pie plate with oil.
• 2 Put 1/4 of the soy in it.
• 3 Cut the tofu or tempeh into small bite size pieces and put in the pie plate.
• 4 Add the chopped mushrooms, garlic& ginger.
• 5 Sprinkle remaining 3 tbsp of soy on top.
• 6 Sprinkle with the parsley.
• 7 Broil 6″ from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned.

It is full of flavor in spite of being a High Protein recipe. I am sure this super delicious Asian Rice Noodle Soup is gonna bowl you over with its addictive flavor and texture! Rice Noodle Soup goes perfectly as Appetizer. Rice is the main ingredient in this Rice Noodle Soup. Once tasted, I am sure you would love to prepare this Rice Noodle Soup recipe for your dear ones!

• 750 ml (1 1/4 pints) Vegetable Stock
• 3 spring onions, cut into 2.5 cm (1 inch) lengths
• 2 baby corns, sliced obliquely
• 1 tomato, quartered
• 1 onion, cut into 8 pieces
• 6 kaffir lime leaves, shredded
• 1 celery stick, chopped
• 125 g (4 oz) ready-steamed tofu, diced
• 1 tablespoon soy sauce
• 1 teaspoon black pepper
• 1-2 teaspoons crushed dried chillies
• 175 g (6 oz) dried wide rice noodles, soaked and drained
• Fresh coriander leaves, cut into strips, to garnish
• Lime quarters, to serve

How to make Rice Noodle Soup

The curry noodle is a favourite during breakfast, lunch and dinner therefore you can prepare this noodle any time of the day!! This recipe is onion and garlic free.

• 600gm yellow noodles,washed and drained
• 2 sachet 22g cream mushroom soup
• 1 cup vegetarian paste (see recipe below)
• 2 sprigs curry leaves
• 2 stalks lemongrass
• 1 string tofu puffs (has about 6 pieces of tofu puffs),sliced into 3 parts
• 1 litre water
• 1 tbsp sugar
• Salt to taste

Garnishing

• 100gm cucumber(julienned)
• 100gm pineapple (tinned or fresh),
• 50gm beansprout
• 50gm potatoes,cut into a few parts
• 2 firm fried tauhu/beancurd
• Some parsley

Vegetarian Curry Paste (for 2 servings size)

• 100gm red chillies(deseed)
• 20gm dried red chillies(soak in lukewarm water)
• 50gm candlenuts(buah keras)
• 20gm coriander seeds
• 10gm turmeric root
• 4gm curry leaves
• 2 stalks lemongrass
• ¼ cup oil

Method: