Miso Tempeh Noodle Bowl
1 hr2 bowls
Marinated and roasted tempeh served over noodles with steamed broccoli, cabbage, and a miso-vinegar glaze.
| prepPreheat oven to 400°F / 200°C | |||||
| prepLine a baking sheet with parchment paper | |||||
| 225 g tempeh, cubed (2 inches) | Boil tempeh, covered, 10 min | Drain tempeh, combine with marinade, chill 20 min | Spread tempeh on sheet, roast 400°F / 200°C, 15 min | Flip tempeh, roast 10 min more | Divide noodles, tempeh & broccoli between bowls, top with cabbage & green onion, drizzle with reserved sauce |
| 3 tbsp miso paste | Whisk miso, vinegar, soy sauce, maple syrup & garlic | ||||
| 3 tbsp rice vinegar | |||||
| 3 tbsp soy sauce | |||||
| 2 tbsp maple syrup | |||||
| 2 cloves garlic, minced | |||||
| 1 head broccoli, cut in bite-sized pieces | Steam broccoli until tender | ||||
| noodles (enough for 2), cooked according to packaging | Cook noodles according to package | ||||
| red cabbage, thinly sliced | |||||
| green onion, sliced | |||||
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