Hi Rosie,

I also have some info on miso. Miso are fermented soybeans and can be used (at least the black stuff we have here in Holland) in any kind of soup, adding salty flavour to it.
I use it in my winter buckwheat/amaranth porridge.
Cook 5 tbsp of each in water. As soon as it cooks, put it down for one minute on low fire. Turn off gas and let it stay overnight. When it is lukewarm: add a tbsp in it and stir until it is sort absorbed more or less. In the morning the thick porridge has turned liquid (with the fermenting help of miso). In the morning I warm it a little (do not cook!) and add some HB cereal , 1tbsp. broken flaxseed and some dried apricots (cut!) That is already since months my daily breakfast, and I am satisfied till 12.00.

Tempeh I eat sometimes. I cut in cubes and add some tamari, garlic and ginger to it. Let is marinate for some hours and then I stir-fry it. First onions, mustardpowder, some tamari, again garlic. When the onions are soft and glazy, add the vegetables (broccoli, sugarsnaps, red pepper (I can have red peppers, because I am an A2 !) and at last I add the tempeh! Eat it with rice or kamutpasta.
This procedure I always follow, with different veggies and sometimes tofu or fish.
Enjoy!