Asparagus, Soba & Tempeh
8 ingredients · 15 minutes · 4 servings
Ingredients
7 1/16 ozs Buckwheat Soba Noodles (dry, uncooked)
1 1/2 cups Asparagus (trimmed, cut into bite sized pieces)
3 tbsps Miso Paste
2 tbsps Rice Vinegar
1 tsp Ginger (fresh, minced)
3 tbsps Water
12 ozs Tempeh (cut into strips)
2 tsps Sesame Seeds
Directions
Cook the soba noodles according to the directions on the package. With two minutes remaining, add the asparagus. Drain and rinse with cold water until completely cooled.
Meanwhile, stir together the miso paste, rice vinegar, ginger, and water in a bowl.
In a separate bowl, combine the tempeh and half the dressing until well coated. Let sit for five minutes. Heat a non-stick pan over medium heat and add the tempeh. Cook for about eight to 10 minutes, flipping halfway through. Remove and set aside.
Divide the soba noodles into bowls and top with the tempeh, asparagus, and sesame seeds. Drizzle with your desired amount of leftover dressing. Enjoy!