Tamari Asian Soup Recipe

Tamari Asian Soup Recipe
Heather Nicholds, C.H.N.

I gravitate towards making soups because they can be flavorful, filling, and are perfect served with greens and keep perfectly as leftovers for tomorrow’s lunch. Try this simple Asian soup for some flavor and textures different from your everyday soups.

Tamari Asian Soup Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4 bowls

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  • 1 cup long-grain brown rice
  • 1 package tempeh
  • 3 Tbsp tamari (soy sauce)
  • 1 Tbsp toasted sesame oil
  • stems from cilantro
  • 1 piece ginger, whole
  • 4 cups water
  • large handful bok choy, finely chopped
  • large handful fresh cilantro, chopped
  • 3 green onions, chopped


  • Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
  • While the rice is cooking, marinate the tempeh in the tamari and sesame oil. If you tempeh is not pre-cooked, after marinating for 15 minutes bake at 300-350F for 15 minutes until browned.
  • After 30 minutes, in another pot, bring the 4 cups of water to a boil with the ginger and cilantro stems. Reduce the heat and simmer, covered, for 15 minutes. Remove the ginger and cilantro, then add the rice, tempeh, and bok choy. Simmer for another 5 minutes to allow the flavors to come together, then serve with the chopped cilantro leaves and green onions.



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