Prevent your screen from going dark
Makes 4 servings 1x
Time 30 minutes
1. Put 8 cups of water in a large pot, add the ginger, and bring to a boil. While you’re waiting, put the oil in a large skillet over medium heat. When it’s hot, crumble in the tempeh and sprinkle with salt. Cook, breaking apart any big chunks, until the tempeh browns and crisps, 5 to 10 minutes. Sprinkle with the five-spice, stir, then turn off the heat.
2. When the water boils add the tea, cover the pot and remove it from the heat. Let the tea steep until the liquid is lightly tinted, start checking after 3 minutes; you want an identifiable, but mild flavor. Remove the tea and ginger and return the broth to a boil.
3. Add the noodles to the boiling broth with a big pinch of salt and stir to separate the strands. Give them a minute to soften then add the tempeh and vegetables to the pot and cook, stirring frequently, until the vegetables are brightly colored but still crisp and the noodles are barely tender, 3 to 5 more minutes.
4. Taste the broth and add salt if necessary along with the mirin or sugar if it tastes a tad bitter. Use tongs to divide the noodles among bowls (or strain the soup, reserving the broth) and ladle the broth, tempeh, and vegetables on top. Serve with whatever garnishes you like from the ingredient list.
— Recipe adapted from How to Cook Everything Vegetarian, Tenth Anniversary Edition