Miso Tempeh Noodle Bowl

Showing is 2 white bowl (one you can only see half of it) containing brown rice noodles that are topped with miso tempeh, shredded red cabbage and steamed broccoli. There is a drizzle of a miso sauce on top as well as sliced green onion. On the table on the side, there is a pink hand towel, a fork and a small white bowl with more of the tempeh.

5 from 1 vote

This Miso tempeh noodle bowl is fresh, appetizing and extra nutritious. Preparing the oil-free miso glazed tempeh is super easy and you can customize your meal with the vegetables you have on hand.

Prep Time15

Cook Time25

Marinade20

Total Time1

Course: Main Course, Pasta

Cuisine: asian-inspired

Keyword: dairy-free, egg-free, healthy, Low in fat, oil-free, tempeh, Vegan

Servings: bowls

Calories: 761kcal

Author: Jessica Laroche

Ingredients

For the miso tempeh

8 oz tempeh cubed in 2 inches size
3 tbsp miso paste
3 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp maple syrup
2 clove of garlic

To build the bowl

noodles (enough for 2) cooked according to the packaging
1 head of broccoli cut in bite-sized pieces
red cabbage thinly sliced
green onion sliced

Instructions

Prepare the tempeh

In a medium size sauce pan, add 2 inches of water and bring to a boil. Once boiling, add the cubed tempeh, cover and boil for about 10 minutes. This will remove some of the tempeh's bitterness and will help absorb the flavors from the sauce.
While the tempeh is boiling, whisk in a medium size bowl all the other miso tempeh ingredients together.
Drain the tempeh and transfer to the marinade. Combine and let sit for 20 minutes in the fridge.
Pre-heat the oven to 400°. Line a baking sheet with parchment paper.
Once the marinating is done, spread the saucy tempeh evenly on the parchment paper making sure to keep the leftover marinade to drizzle on your noodle bowl. Cook in the oven for 15 minutes.
Flip the tempeh and cook for 10 more minutes.

Built the bowl

While the tempeh is cooking, steam the broccoli on the stove and cook the noodles.
Once everything is cooked, divide the cooked noodles, tempeh and broccoli evenly between 2 bowls. Top with red cabbage and green onions.
Generously drizzle the top of the bowls with the extra miso sauce. Enjoy!

Video

Notes

I use brown rice noodles from Lotus Foods. This miso tempeh is also delicious served over brown rice or other whole grains. I use the mellow light miso paste from Miso Master.
Store any leftovers in the fridge in a air-tight container for up to 4 days. Reheat in the oven at 400° for a few minutes or in the microwave for a few seconds.
Customize your bowl by changing up the vegetables (cauliflower, asparagus, carrots, wilted greens, etc).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition