Soba Noodle Bowl with Tempeh / Tahini-Miso Sauce

Soba Noodle Bowl with Tahini-Miso Sauce
Soba Noodle Bowl with Tahini-Miso Sauce

Soba Noodle Bowl with Tahini-Miso Sauce

Yum! I am in to bowls lately, this one is jam packed with protein, and loads of layered flavor, I used quite a few dishes but hey, isn’t that what the dishwasher is for? Feel free to substitute veggies to suit your mood!




  • ¼ c white miso
  • ¼ c tahini
  • 2 cloves garlic, minced
  • ½ c water
  • ½ lemon, squeezed
  • few squeezes sriracha
  • salt, pepper, crushed red pepper
  • 2 green onions and 1 avocado, chopped for garnish


  1. Place all tempeh marinade ingredients in ziploc bag, cut tempeh into strips or chunks and marinate for 2 hours or up to 24 hours.
  2. Preheat oven to 375 degrees, place cauliflower florets a little olive oil, salt, pepper, and crushed red pepper on a cookie sheet and roast for about 20 minutes, flipping once, until florets start to turn golden brown and easily pierces with a fork.
  3. While cauliflower is roasting, prepare sauce, combine all ingredients in blender, taste and adjust seasoning and add more water to reach desired consistency.
  4. In saute pan, saute red pepper and jalapeno about 5 minutes, add fresh spinach and saute until spinach has wilted, add garbanzo beans and turn heat to low, toss in sesame oil.
  5. While vegetables are cooking, cook soba noodles according to package directions, drain, set aside, rinse with cold water to prevent sticking.
  6. Cook tempeh in olive oil on medium high heat, brown tempeh pieces and add any extra marinade to sauce pan and let heat through and start to get sticky.
  7. Assemble your bowls; start with soba, then add veggies and beans, roasted cauliflower, top with tempeh, sauce, and sprinkle with green onions and avocado.
  8. Who says vegan food is plain and flavorless?
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  1. [...] And another love shout out to how ZestyVegan and DevourBakery makes their miso bowls with noodles… and [...]


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