Miso Ginger Soba Noodles with Tempeh and Sweet Potato
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!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
Ingredients
Scale
Tempeh
- 1 block tempeh - cubed
- marinade
- 1/4 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 1/2 lemon
- 2 tbsp miso
- 2 tbsp hemp seeds
- 2 tbsp water
- 1/2 tsp maple syrup or honey
- 1/3 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 1/4 cup chopped cilantro.
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.