1. Set oven to 180°C. Cut tempeh into 2cm blocks. Slice spring onions into 4cm pieces, cut broccoli into flowerets. Toss on a lined oven tray with 1 tbsp sesame oil, 1/2 tbsp sugar and 2 tbsp soy sauce. Roast for 15 minutes, or until golden.

2. Grate ginger to yield 1 1/2 tbsp. Combine with 2 crushed garlic cloves, 1/2 tbsp rice wine vinegar, 2 vegetable stock cubes, 1 tbsp sesame oil, 1/4 cup soy sauce and 1.5L water in a saucepan. Bring to boil, reduce heat and simmer for 15 minutes.

3. Bring a large saucepan of water to the boil. Add noodles and cook for 3 minutes, or until tender. Drain, rinse under cold water and set aside.

4. Remove corn from cob. Julienne (or ribbon) carrot and thinly slice seaweed.

5. Divide noodles and broccoli between bowls. Ladle over broth and top with tempeh, spring onions, fresh vegetables and shredded seaweed to serve.

Tip!
Try using a pair of scissors to finely slice the seaweed
Gluten free option - replace with rice noodles

tempeh 1 packet
spring onions 3
broccoli 1/2
sesame oil 1tbsp
soy sauce 2tbsp + 1/4 cup
sugar 1/2 tbsp

ginger 40g
garlic cloves 2
rice wine vinegar 1/2 tbsp
stock cubes
 2

soba noodles 1 packet

corn cob 1
carrot 1
dried seaweed 1 packet

From your pantry: salt & pepper