{"id":31138,"date":"2014-04-06T17:04:26","date_gmt":"2014-04-06T21:04:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31138"},"modified":"2014-04-06T17:05:23","modified_gmt":"2014-04-06T21:05:23","slug":"red-curry-noodle-soup-with-asparagus-and-spicy-tempeh%e3%83%ac%e3%83%83%e3%83%89%e3%82%ab%e3%83%ac%e3%83%bc%e3%83%8c%e3%83%bc%e3%83%89%e3%83%ab%e3%82%b9%e3%83%bc%e3%83%97%e3%80%81%e3%82%b9%e3%83%91","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31138&lang=en","title":{"rendered":"Red Curry Noodle Soup with Asparagus and Spicy Tempeh
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\"11\"<\/a><\/p>\n

Red Curry Noodle Soup with Asparagus and Spicy Tempeh<\/strong><\/p>\n

This is my first time cooking tempeh. I thought I had never tasted tempeh, but once I opened the package, it looked rather familiar. I realized I had eaten it in some of the dishes served at vegan restaurants. Personally I don’t care for tempeh when it’s used to replace a slice of meat because I feel the texture is very wrong. But I do like to chop it into small pieces and use it like ground meat.<\/p>\n

*Why this is not vegan?: Fish sauce in soup.<\/p>\n

Red Curry Noodle Soup with Asparagus and Spicy Tempeh: water, vegetable base, red curry paste, cane sugar, fish sauce, soy sauce, tomato paste, coconut cream, salt, pepper, red crushed pepper, cooked rice noodle, grilled or sauteed asparagus, spicy tempeh (canola oil, garlic, chopped tempeh, salt, pepper, sugar, soy sauce, garlic chili paste, corn starch), green onion, mint, lime juice<\/p>\n

\"09\"<\/a><\/p>\n

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\"13\"<\/a><\/p>\n

\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Red Curry Noodle Soup with Asparagus and Spicy Tempeh This is my first time cooking tempeh. I thought I had never tasted tempeh, but once I opened the package, it looked rather familiar. I realized I had eaten it in some of the dishes served at vegan restaurants. Personally I don’t care for tempeh when […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-31138","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31138"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31138\/revisions"}],"predecessor-version":[{"id":31149,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31138\/revisions\/31149"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}