Miso ginger udon noodle & tempeh bowl by @veganreset . Simply cook 1 serving (a...

[ad_1]

Miso ginger udon noodle & tempeh bowl by @veganreset 💜 .
Simply cook 1 serving (about 2.5oz) of round udon noodles for 5 1/2 min, then drain them. While the noodles are cooking, sauté 4oz cubed tempeh and 1/2 cup of sliced shiitake mushrooms in 2 tsp tamari sauce and a little veggie broth in a pan over medium heat for 2 1/2 min, then add 1/2 sliced red bell pepper, 1/2 cup snow peas, 1 chopped green onion, 1 cup chopped collard greens and 3 chopped sun dried tomatoes to the pan. Cook everything for 3 more minutes, occasionally adding a little more vegetable broth to keep it from burning. Then add the udon noodles back to the pot with 1/2 cup water, 2 tsp chickpea miso paste (or white miso) and 1/2 thumb freshly grated ginger root. Set the heat to medium, add the rest of the ingredients (from the pan) to the pot and then let it cook for 1 1/2 more minutes before serving everything in a bowl. This makes 1 generous or 2 small servings. #bestofvegan

[ad_2]

Source