30 minute Spiced Miso Mushroom and Tempeh Noodle Bowl

Processed with Focos

During the week, cooking dinner has to involve something quick and simple that isn’t going to tie me to the kitchen for hours on end, so this 30 minute noodle dish is a life saver as well as being nutritious and delicious.

Miso is a great savoury addition to Asian dishes and works beautifully with the tahini and tempeh in this dish.

Both of these contain good amounts of probiotics that help to support our gut bacteria and with the addition of the veggies, this dish packs quite the nutritional punch.

Using simple ingredients, this dish is easy to throw together and versatile as you can easily use different protein sources such as meat or fish.

We love to use noodles but feel free to add rice or what ever you have to hand as this works well even as a salad minus the sauce haha.

30 minute Miso Mushroom and Tempeh Creamy Noodle Bowl


1 block Plant Power Tempeh

200g chestnut mushrooms


1 tsp miso paste

2 tbsp tahini

1cm grated ginger

1cm red chilli chopped finely

1 tbsp maple syrup

1 tbsp tamari

Noodle sauce

1 red onion

2cm fresh ginger chopped

1 tsp tamari

1cm chilli (add more if you like it spicy)

2 cloves of garlic

1 tsp turmeric

Salt and black pepper

300ml Vegetable stock

1/2 can coconut cream

Half a bag of spinach

Extra vegetables ie sweet potato,aubergine, carrots etc

Noodles of choice- rice noodles, whole grain rice noodles, whole grain noodles or Konjac noodles


In a bowl mix the marinade ingredients together ( adjusting the tahini and miso to your taste)

Chop the mushrooms and tempeh into slices and add the marinade and coat well

Transfer to a over proof dish, drizzle with some olive oil and pop into the oven for approx 20 minutes

At the same time, add any other veggies to an over proof dish and roast with some oil and salt

In a pan 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. Add the vegetable stock and reduce down by half.

Add the coconut cream and spinach and stir through until the spinach is nicely wilted.

Add your cooked noodles and heat through together and serve in a dish topped with the miso mushrooms and tempeh, and roasted veggies