Vegan soba noodles with maple miso glazed tempeh, crisp vegetables, and a savory-sweet sauce. A healthy plant-based dinner in 30 minutes.
After another round of snow here in Maryland, I’m finding myself daydreaming about spring more than ever.
You know it’s been a long winter when 50 degrees feels downright balmy, like summer with a light jacket instead of a parka.
Between the cold and the renovations happening below us (hello, constant sawing and hammering), we’ve all been a little cooped up indoors.
No one is feeling this more than Flora, who is more than ready for spring too.
After months of shorter walks and hikes, she clearly needs a job…preferably one that involves long walks, sunshine, and supervising garden projects!
I’ve already started planning which flowers to plant this year, craving color and warmth where I can plant it.
Until the days are consistently warm, I’m bringing that fresh, seasonal energy into the kitchen with these Soba Noodles with Maple Miso Glazed Tempeh.
This cozy-yet-light plant-based dinner is full of nourishing ingredients, vibrant vegetables, and a sweet-savory maple miso glaze.
This dish manages to feel both grounding for winter but bright enough to welcome spring!
What You Need to Make Soba Noodles with Maple Miso Glazed Tempeh
To make these Soba Noodles with Maple Miso Glazed Tempeh, you’ll need a handful of simple, whole-food ingredients that come together for bold flavor.
The base is 100% buckwheat soba noodles for a hearty, nutty foundation.
Tempeh adds satisfying plant-based protein and crisps up beautifully before being coated in a savory-sweet maple miso glaze.
The sauce combines miso paste, pure maple syrup, tamari, brown rice vinegar, garlic, and sesame oil for depth and balance.
Fresh broccoli brings texture and color, while green onions, sesame seeds, and a squeeze of lime brighten everything up at the end.
It’s a short ingredient list with big payoff!
How to Make Soba Noodles with Maple Miso Glazed Tempeh
This recipe comes together in about 30 minutes and flows easily from stovetop to bowl.
Start by whisking together the maple miso glaze so it’s ready to go.
Cook the soba noodles according to package directions, then rinse them to prevent sticking.
While the noodles cook, pan-sear the tempeh until golden brown before reducing the heat and adding the glaze to create a sticky, caramelized coating.
Remove the tempeh and sauté the vegetables in the same skillet until tender-crisp.
Finally, toss the cooked soba noodles with the vegetables to warm through, then assemble your bowls with the glazed tempeh on top and finish with fresh garnishes.
It’s layered, flavorful, and wonderfully satisfying.
Eden Foods Products
For this recipe, I used several pantry staples from Eden Foods that make it both simple and deeply flavorful.
The 100% Buckwheat Soba Noodles provide a hearty, gluten-free base with rich, nutty flavor.
Organic Genmai Miso Paste adds savory umami depth, while Tamari Lite keeps the dish balanced without overwhelming saltiness.
Brown Rice Vinegar brings gentle acidity, and Black Sesame Oil adds a toasty richness that ties everything together.
Using high-quality, minimally processed ingredients makes a noticeable difference in both flavor and texture in this bowl.
Swaps and Substitutions
This recipe is flexible and easy to adapt based on what you have on hand.
If you don’t have tempeh, tofu or even edamame can work as a protein alternative.
Any sturdy winter vegetable like shredded cabbage, snap peas, or kale can replace or supplement the broccoli.
If you prefer a slightly sweeter glaze, add an extra drizzle of maple syrup; for more savory depth, increase the miso slightly.
While 100% buckwheat soba keeps the dish gluten-free, rice noodles can be substituted if needed.
The core sweet-salty-acid balance is what matters most, so feel free to adjust to taste.
Notes on Meal Prep
These soba noodles are excellent for meal prep with just one simple tip: store the glazed tempeh separately from the noodles and vegetables.
Keeping them apart prevents the noodles from becoming too soft and helps the tempeh maintain its texture.
When reheating, warm everything gently on the stovetop with a splash of water or tamari to loosen the noodles.
You can also enjoy this bowl at room temperature, making it perfect for packed lunches or make-ahead dinners during busy weeks.
How to Serve Soba Noodles with Maple Miso Glazed Tempeh
Serve these soba noodles warm in wide bowls with the glazed tempeh nestled on top and plenty of fresh garnishes.
A sprinkle of sesame seeds and sliced green onions adds texture, while a squeeze of lime brightens the rich maple miso glaze.
For extra heat, add chili crisp or red pepper flakes.
This bowl stands beautifully on its own, but it also pairs well with a simple cucumber salad or steamed edamame for a more complete spread.
It’s cozy enough for a winter dinner yet fresh enough to carry you into spring.
Enjoy!
More Soba Noodle Recipes
-
Cold SunButter Soba Noodles
-
Vegan Bibim Guksu (Korean Spicy Cold Noodles)
-
Sesame Tahini Soba Noodles
-
Soba Noodle Stir Fry with White Wine Garlic Sauce
-
Cashew Butter Soba Noodle Stir Fry
I Want to Hear From You
If you make this Soba Noodles with Maple Miso Glazed Tempeh recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren
Soba Noodles with Maple Miso Glazed Tempeh
- Total Time: 30 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Vegan soba noodles with maple miso glazed tempeh, crisp vegetables, and a savory-sweet sauce. A healthy plant-based dinner in 30 minutes.
Ingredients
For the tempeh
- 1 8-oz. package tempeh, cut into triangles or cubes
- 1 TBSP Eden Foods Black Sesame Oil
Maple Miso Glaze
- 1 TBSP Eden Foods Organic Genmai Miso Paste
- 1 TBSP pure maple syrup
- 1 TBSP Tamari Lite
- 1 TBSP Eden Foods Brown Rice Vinegar
- 1 tsp Eden Foods Black Sesame Oil
- ¼ tsp Eden Foods Organic Garlic Powder
- 1–2 TBSP filtered water (to thin)
Noodles & Veggies
- 6 oz Eden Foods 100% Buckwheat Soba Noodles
- 1 TBSP Eden Foods Black Sesame Oil
- 1 cup broccoli florets or broccoli
For serving
- Sliced green onions
- Eden Foods Sesame Seeds
- Lime wedges
Instructions
- In a small bowl, whisk together miso, maple syrup, tamari, rice vinegar, sesame oil, garlic powder, and water until smooth and pourable. Add more water in 1 TBSP increments to achieve a pourable consistency.
- Bring a pot of water to a boil. Cook soba noodles according to package instructions. Drain and rinse under cool water to prevent sticking. Set aside.
- Heat the oil in a large skillet over medium heat. Add tempeh and cook 3–4 minutes per side until golden brown.
- Reduce heat to low and pour the glaze over the tempeh. Cook for another 2–3 minutes, flipping gently, until sticky and caramelized. Remove the tempeh from the pan and set aside.
- In the same skillet, add the sesame oil and broccoli. Sauté the vegetables for 6-8 minutes until tender-crisp.
- Add the cooked soba noodles to the skillet with veggies. Toss gently to warm through. Splash in a bit of water or tamari if needed.
- Divide the noodles into bowls, top with maple miso glazed tempeh, and finish with green onions, sesame seeds, and a squeeze of lime.
- Store leftover noodles and veggies separate from tempeh for best texture and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Entree, Noodles
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Wondering if regular sesame oil will hit the same notes as the black sesame oil in this recipe. I have regular sesame oil on hand
Soba Noodles with Maple Miso Glazed Tempeh is a flavourful and balanced dish ideal for a light lunch.
The maple miso glaze sounds like a perfect balance of savory and sweetness with the soba noodles. I also love that you included other variations like the sesame tahini and black sesame noodle bowls for more inspiration.
The maple miso glaze sounds like a delicious match for the nutty soba noodles. I also love that the recipe fits so naturally alongside your other tempeh bowls and stir-fries.
The maple-miso glaze sounds like a perfect balance of savory and sweet with the nutty soba noodles. I’m especially intrigued by how the tempeh caramelizes in the pan before being tossed with the noodles.