Tempeh, The Authentic Way | Tempeh History

Tempeh and Miso Mushroom Creamy Noodle Bowl

Serves 3

Takes 30 mins

  • 1 pack Original Organic Plant Power Tempeh
  • 200g chestnut mushrooms
  • Noodle sauce
  • 1 red onion
  • 2 cm fresh ginger
  • 1 cm ginger
  • 1 tsp tamari
  • 1 cm chilli
  • 2 garlic cloves
  • 1 tsp turmeric
  • Noodle sauce
  • 1 red onion
  • 2 cm fresh ginger
  • Salt and black pepper
  • 300 ml vegetable stock
  • 1/2 can coconut cream
  • Marinade
  • 1 tsp miso paste
  • 2 tbsp tahini
  • 1 cm ginger
  • 1 cm red chilli
  • 1 tbsp maple syrup
  • 1 tbsp tamari
  • To serve
  • Half a bag of spinach
  • Extra vegetables such as sweet potato, aubergine or carrots
  • Noodles of choice – rice noodles, whole grain noodles or Konjac noodles work well

  1. Pre-heat the oven to 180°C, fan setting.
  2. Grate the ginger and finely chop the chilli for the marinade. Mix the marinade ingredients together in a bowl (adjusting the tahini and miso to your taste). Slice the mushrooms and tempeh, then place them in the bowl with the marinade, coating well.
  3. Transfer to an oven proof dish, drizzle with olive oil and pop into the oven for approximately 20 minutes.
  4. At the same time, add any other veggies to an over proof dish and roast with some oil and salt.
  5. Finely chop the red onion, fresh ginger, chilli and garlic for the noodle sauce. Heat a drizzle of olive oil in a pan, then add the red onion, ginger, chilli and garlic and gently fry until the onion has caramelised. Add the turmeric with salt and black pepper and stir through, then add the vegetable stock and reduce down by half. Pout in the coconut cream and spinach and stir through until the spinach is nicely wilted.
  6. Cook your noodles according to the packet instructions, then add to the pan and heat through. Serve in two dishes topped with the miso mushrooms, tempeh and roasted veggies.

Recipe created by Nourish Flourish Nutrition


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