Miso-Avocado Kelp Noodles

Plant-Based, Dairy-Free, Gluten-Free

Avocado and miso together are an addictive combination of savory, salty, and smooth. Paired with light and snappy kelp noodles it makes a perfectly balanced meal. This easy lunch/dinner bowl has tamari-soaked tempeh and broccoli to fill your daily needs for greens and protein. And for probiotic power, the noodles are dressed up with fermented kimchi on top.


Time: 20 minutes

Servings: 2


16 oz. kelp noodles (I used Gold Mine Natural Foods brand)

1 head broccoli, chopped

1 package tempeh, cubed

Handful mushrooms, chopped

2 tbsp tamari (or regular soy sauce)

2 tbsp rice vinegar

3 tbsp sesame oil

1 tsp lemon juice

1 avocado

Handful salad greens

2 tbsp red miso paste

Spices: salt, pepper, ginger

Garnish: roasted peanuts and pumpkin seeds, kimchi (pickled cabbage), dulse flakes (optional)

Method: Boil a medium sized pot of water and submerge kelp noodles. Let simmer for 10 minutes. While simmering, heat a large frying pan with either a thin layer of water or cooking oil. Add broccoli, mushrooms and tempeh cook on medium heat until just tender. Add tamari, rice vinegar and spices. Lower to medium heat. Drain the noodles and add to frying pan. Cook on low until all liquid has absorbed, adding more spices if desired. Mash avocado in a small bowl and mix in miso, lemon juice, and sesame oil. Toss a handful of fresh greens in a large serving dish. Pour in noodle mixture and top with miso avocado sauce and garnish. Enjoy!