This is my absolute favourite healthy breakfast of champions for mornings when I’m not in a rush. Many have pointed out how breakfast can be a parade of puddings nowadays, a trend from the US that is catching on here in the UK. This is one for the savoury lovers – at any time of day. Breakfast, dinner or breaking fast.
With this Tempeh Miso Soup you are getting protein, vitamins and (re-)hydration in one. The saltiness is ideal for after a morning gym session. Miso is usually made with tofu (soy bean curd), but I prefer to use tempeh in my version as I find it much more satisfying and tasty.
- Beet the System tempeh, cubed (approx. 1 palm / 80g)
- Miso paste (approx. 2 teaspoons) – find it in many supermarkets’ international section
- Freshly boiled water (approx. 1 cup)
- Soy sauce (approx. 1 tablespoon)
- Sesame oil (approx. 1 tablespoon)
- Finely chopped fresh garlic (to your taste preference)
- Finely chopped fresh ginger (to your taste preference)
- Whatever greens are in the fridge, eg:
- Couple of leaves of sweetheart cabbage or spring greens, finely sliced
- A generous handful of chopped kale, steamed for up to a minute in the microwave
- A few inches of leeks, finely sliced
Start the garlic, ginger, cabbage and leeks off in a pan or wok over a high heat with the sesame oil. After about 30 seconds, throw in the tempeh and soy sauce. Stir fry for only about a further minute, and finally throw in the kale (or any other fast cooking green veg like spinach) for the last few seconds.
Put the miso paste directly into your bowl, tip the tempeh and veg on top, and then fill the remaining space in the bowl with freshly boiled water. Stir and enjoy.
Tempeh is a food of Indonesian origin. It’s also made of soy beans, but fermented and pressed into a firm block. It’s really versatile, and Beet the System tempeh – as well as being the best I have tasted (I am a happy customer who has received no incentive to say this!) – is great value, as a 1kg block for £11 freezes perfectly and usually gives me 12 servings.