Creamy, spicy noodle soup with crunchy tempeh

• 200 g of noodles
• 4 tbsp oil
• 1 cup mushrooms, sliced
• 2 tbsp soy sauce
• 3 clove garlic, minced
• 3 cm piece of ginger, grated
• 2 spring onions
• white and green parts slices separately
• 1 tbsp gochujang
• 1 tbsp tomato paste
• 250 ml coconut milk
• 1 tsp vinegar
• 200 g block tempeh
• 1 tbsp lime juice

Instructions

1. Cook your noodles according to package instructions (you want to keep them on the harder side, as they will also be absorbing some of the soup). Drain and set aside.
2. Heat 1 tbsp of oil in a large pot and add the sliced mushrooms. Cook until they released their water and browned. Stir in 1 tbsp of soy sauce and remove from the pot to a small plate.
3. Heat 1 more tbsp of oil in the same pot and add in the minced garlic, grated ginger and the white parts of the sliced scallions.
4. Cook for a few minutes until fragrant, then add the gochujang and tomato paste, and continue cooking until well combined and caramelized.
5. Add in 250 ml coconut milk, 250 ml of water and 1 tsp of vinegar. Stir well, and let it simmer for a few minutes, while you prepare the tempeh.
6. Crumble the tempeh with your hands (or pulse in a food processor) into very small pieces, around the size of a peanut.
7. Heat a nonstick frying pan with 1 tbsp of oil over medium-high heat. Add the tempeh pieces and spread them in a single layer.
8. Cook for 2 minutes undisturbed, then stir. Cook for 6 to 8 more minutes, stirring every couple of minutes, until the tempeh is golden brown and crisp. Turn off the heat and mix in 1 tbsp soy sauce and 1 tbsp lime juice.
9. Split the noodles into bowls, then ladle in the soup. Top with the fried mushrooms, tempeh bits, and green parts of the scallions.