Tempeh Ginger Soup For Rainy Days

Rainy days looking for warm dishes, then tempeh and ginger soup are worth enjoying.

September, October, and also December. Days where rainfall will be higher compared to other months. That's why I also often make a stock of ingredients just in case it rains and I can't go out of the house.

This time, I will make a plant-based soup, with ingredients that I have prepared. Usually this soup stock is also used as chicken and other protein ingredients.

This ginger soup stock is very easy to make with a rich spice flavor. And of course it can be combined with your favorite vegetable filling.

Ginger soup can provide a comfortable warm feeling and of course as an immune booster so that we are not easily attacked by fever, especially when the rainy season comes.

Let's make a comfortable plant-based soup for rainy days!

---

THE INGREDIENTS

• 50 grams of ginger
• 100 grams of tempeh
• 2 potatoes
• 1 carrot
• 50 grams of dried mushrooms
• 5 cm of cinnamon
• 3 cardamom pods
• 3 dried cloves
• 1 nutmeg, finely chopped
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1 liter of water

blended spices

• 30 grams of shallots
• 20 grams of garlic
• 50 ml of water

---

---

---

COOKING INSTRUCTIONS

STEP 1

Peel the potatoes and carrots, then cut them into small pieces according to your taste.

---

Also, slice tempeh but not too thin so that the tempeh does not fall apart when cooked later.

---

---

STEP 2

Boil water, then cook dried mushrooms for 5 minutes.

---

Drain the mushrooms, then cut the mushrooms into small pieces.

---

---

STEP 3

Finely chop a nutmeg. Indeed, nutmeg looks hard like a rock. But after being removed from its shell, we can soak the nutmeg flesh for a while then the nutmeg will soften and can be finely chopped.

---

---

STEP 4

Blend the shallots and garlic with water. Then set aside.

---

---

STEP 5

In a soup pot, heat a little oil, then add the ground spices, with flattened ginger, cinnamon, cardamom, and chopped cardamom. Stir for a while. Add salt and sugar.

---

Add 1 liter of water, then wait until it boils.

---

---

STEP 6

Add the potato and carrot pieces, also the tempeh slices. Then cook for about 10 minutes or until the potatoes are soft.

---

---

STEP 7

After the potatoes are cooked, add the mushrooms and cook for another 5 minutes. Then adjust the taste and remove from heat.

---

---

SERVING

Serve the ginger soup tempeh soup while it is warm. This soup is also suitable as a side dish to be enjoyed with additional rice vermicelli.

You can also add sliced ​​spring onions or celery, as well as fried onions on top of the dish.

As an important suggestion, you can strain the soup broth first before serving to avoid small particles of spices from being bitten. Enjoy the virtual presentation from my kitchen. See you! ❤️

---

ALL PHOTOS ARE MY OWN PROPERTIES TAKEN BY MYSELF.

---

Best Regards,
Anggrek Lestari

---