I tend to come up with weird recipes these days. Crispy tempeh with corn soup? Really? Besides sandwiches, salads and porridges, I often find it a challenge to whip up an easy lunch for just myself while taking into consideration the fat and calorie content. Soups are probably my next best bet. I would have gladly used crispy bacon to proteinise my corn soup but I’m so into tempeh now that they could easily replace any meat craving of mine. For a good corn soup, do buy corns of a better grade. I bought mine from the vegetable stall in the market at about $2 each which the vegetable seller highly recommended. These corns are really sweet and juicy!
Fresh Corn Soup with Crispy Tempeh Recipe
Ingredients (serves 1-2)
corn kernels from 2 ears sweet corn
100g tempeh, cut into thin strips
3 tbsp milk
freshly cracked black pepper
pinch of salt
vegetable oil for frying
1. Shallow fry the tempeh strips in hot oil till golden brown. Remove and drain on paper towels.
2. Combine corn kernels and water in a pan. Bring to a boil and then simmer for about 15-20 minutes till corn kernels are tender and water has reduced.
3. Turn off heat and leave to cool. Blend mixture in a food processor. Add milk and season with salt and pepper.
4. Top with crispy tempeh on top and serve.