Japanese Miso-Glazed Tempeh Soba Bowl with Cucumber & Sesame
Umami miso tempeh over buckwheat soba with crunchy cucumber and a tangy-sesame dressing.
- 240 g tempeh
- 30 g white miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 20 ml rice vinegar
- 2 tsp sesame oil
- 1 tsp honey
- 200 g buckwheat soba noodles
- 200 g cucumber
- 80 g carrot
- 10 g sesame seeds
- 1 pc spring onions
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Slice tempeh thinly. Pan-fry in a non-stick pan (medium-high) until crisp and browned (6-8 minutes), turning as needed.
- Step 2
Whisk miso, soy sauce, mirin, and honey with 2 tbsp water. Pour into the pan and simmer until glossy and sticky (1-2 minutes).
- Step 3
Cook soba noodles according to pack instructions; rinse under cold water and drain well.
- Step 4
Julienne cucumber and carrot; thinly slice spring onion.
- Step 5
Mix rice vinegar and sesame oil with a pinch of salt and pepper. Toss cucumber, carrot, and half the sesame seeds in the dressing.
- Step 6
Assemble bowls: soba base, tempeh on top, then cucumber salad beside or over; finish with remaining sesame seeds and spring onions.
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