Japanese Miso-Glazed Tempeh with Charred Daikon & Soba Noodle Nest

Ingredients

• 150 g tempeh, cut into 3 slices, about 1/2-inch thick
• 100 g soba noodles (100% buckwheat), uncooked
• 150 g daikon radish, cut into 1/2-inch thick rounds
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 1 1/2 tsp maple syrup
• 1 1/2 tbsp sesame oil, divided
• 2 whole scallions, white and light green parts, sliced thin
• 1/2 cup vegetable broth
• 1 clove garlic, minced
• 1 tbsp water, for miso glaze
• 1 tsp black sesame seeds, for garnish
• 1/4 sheet nori sheet, optional garnish
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Cook soba noodles according to package directions until al dente (about 4-5 minutes). Drain and rinse under cold water. Toss with 1/2 tsp sesame oil and set aside.

2. 2

   While noodles cook, whisk together miso paste, rice vinegar, minced ginger, maple syrup, and 1 tbsp water to create the glaze. Set aside.