Simmer tempeh in 1 cup of water for 5 minutes while you slice the vegetables. Add the onions, carrots, then the zucchini. Add barley malt and rice vinegar. Simmer for 30 minutes until the tempeh and carrots are tender. Dilute kudzu in 1 ½ cups of cold water. Simmer for 2 minutes, until thick. Add more diluted kudzu for a thicker taste. Add dill, parsley, sugar and honey and simmer for another 5 minutes. Serve hot.