Miso Ginger Soba Noodles with Tempeh and Sweet Potato

★★★★★

5 from 1 review

When I am craving a comforting meal noodles are my go to. I always dress them up with a tasty sauce and all the veggies.

These miso ginger soba noodles with tempeh and sweet potato are perfect when you want something comforting but nutritious. I love the tang the ginger sauce adds to the meal.

Try it, and let me know what you think!

Author: Kristi Roeder
Prep Time: 10
Cook Time: 35
Total Time: 45 minutes

Ingredients

Scale

Tempeh

1 block tempeh - cubed
marinade
- ¼ cup soy sauce
- 2 tbsp acv
- 1 tbsp sesame oil
- 1 tbsp maple syrup

Sweet Potato

1 cubed sweet potato
salt/pepper to taste
oil

Ginger Sauce

1 inch piece of ginger
1 garlic clove
juice from ½ lemon
2 tbsp miso
2 tbsp hemp seeds
2 tbsp water
½ tsp maple syrup or honey
⅓ cup oil of choice (I like avocado oil because it is neutral tasting, sub broth if avoiding oil)
salt/pepper to taste (miso is salty so you won't need much/any salt)

+ Cooked Soba noodles* and ¼ cup chopped cilantro.

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Instructions

Toss tempeh in marinade and let sit for 10 minutes - 1 hour (the longer the better).
Preheat oven to 400 degrees. Toss sweet potato in oil, salt and pepper and evenly distribute on a lined sheet pan. Add your marinated tempeh to the sheet pan. Roast for 30-35 minutes.
While tempeh and sweet potato are cooking, make your sauce. Blitz together all sauce ingredients in a blender or food processor.
Toss soba noodles in sauce and mix with cooked tempeh and sweet potato. Top with cilantro and serve.

Notes

I used half a pack of noodles but it depends how large the package is. You can sub soba noodles for other noodles if desired.

Miso Ginger Soba Noodles with Tempeh and Sweet Potato