For the roasted miso tempeh:
15g white miso paste (fermented soybean paste)
8g white Goma paste (white sesame paste)
15ml sesame oil
1/8 tsp chili flakes
140g tempeh (fermented soybean cake)
For the stir-fried vegetables:
15ml sesame oil
1 garlic clove, peeled and minced
¾ tbsp gochujang paste (fermented red chili paste)
1 tbsp soy sauce
1 tsp honey
80g Shiitake mushrooms, sliced
90g beansprouts, trimmed
90g carrot, julienned
1/8 tsp Himalayan salt
1/8 tsp pepper
½ tsp sesame seeds
100g Edamame (whole soybeans in pods)
1/8 tsp salt
3-4 tbsp sliced Nori (roasted seaweed)
Pile the different components of the dish side by side in a bowl so that the colors are contrasting, and serve!