Soba with Tempeh and Broccolli in Coconut Sauce

By devogirl

Ingredients

• 8 oz tempeh, cubed
• 1 (14oz) can coconut milk
• 1 cup coarsely chopped onion
• 8 oz 100% soba noodles
• 2 cups coarsely chopped broccoli
• 1 Tbsp grated gresh ginger
• 2 Tbsp chickpea or adzuki bean miso

Details

Servings 4

Preparation

Step 1

Put the tempeh, coconut milk and onion in a large saucepan over medium-high heat. Bring to a boil, then lower the heat, cover, and simmer for about 15 mins, until the onion is translucent.
Meanwhile, cook soba noodles in a generous amout of boiling water until just tender. Drain and rinse in cold water.
Add the broccoli and ginger to the tempeh and stir to combine. Simmer for about 5 mins, until the broccoli is bright green or tender to your liking. Stir the miso into some of the hot broth to form a paste, then stir it back into the tempeh mixture.
Gently stir the soba into the sauce. Serve immediately.