150 gram5 ouncesshiitake mushrooms, cleaned, half or wholedepending on the size
2mediumwhite onionsin chunks
4 inch10 cmpiece of gingersliced
1/4cuptamari, braggs or soy sauce
1tsptoasted sesame oil
1Tbsp.rice- or apple cider vinegar
1poundgreen asparagusends snapped off
1chili or other hot pepper you like
1lime sliced in wedges
2baby paksoy halved
1/4cupfresh cilantro leaves
1/4cupfresh basil leaves
400 grams14 ounzerice noodles
2Tbsp.soy sauce, braggs or tamari
Brown the onions and shiitakes in a pan with a spoon of water to enhance the flavors.
Dry roast the spices for about two minutes in a hot skillet on low, don't burn it!, keep shaking.
Add the baked shiitakes, onion and all the broth ingredients to the pan and let it simmer on a low heat for at least an hour, two if you have the time.
Cut the baby bok choy in half and steam it above the water you are cooking the noodles in for a couple of minutes. Cook the noodles in lightly salted water according to the instructions on the package. Rinse the noodles and divide between the bowls.
Grill the asparagus a few minutes per side in a grill pan.
Cut the bell pepper, pepper and herbs.
Simmer the tempeh for 15 minutes in two cups of water with 2 Tbsp. tamari or soy sauce and let it stand in the cooking water for another 15 minutes. Grill it in the grill pan for some crunch.
When your stock is done pour it through a fine mesh sieve to make it clear. Pick out the cooked shiitakes to add to the bowls. The soup can be reheated if it has cooled.
Arrange the veggies, lime, herbs and tempeh bewteen the bowls and scoop the hot broth on it. Serve with siracha, hot sauce or hoisin sauce.
This soup is also great on the next day, just keep leftover broth and toppings separate. Reheat and scoop on noodles and veg.