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Preheat your oven to 200C (390F). Wash the sweet potatoes and carrots and chop into chunks.
Arrange the chopped sweet potato and carrots onto a baking tray with a bulb of garlic, and douse generously with olive oil, salt, and pepper. Roast for approximately 45 minutes until softened.
Cook the soba noodles as directed on their packaging, then set aside.
Break the tempeh into small fragments in a bowl. Warm a splash of sesame oil in a pan over low-medium flame, then introduce the tempeh and lightly fry until golden, about five minutes.
Add soy sauce and maple syrup (and sriracha if using) to the tempeh and stir until well coated. Set aside.
Put the roasted sweet potato, garlic, and carrot in a food processor along with miso paste, ginger, vegetable stock, and seasonings. Blend until smooth.
If hot stock has been used, the soup should be warm; if not, heat in a pan until it reaches your preferred temperature.
Portion the soup into bowls, add the noodles and tempeh, and garnish with coriander, sesame seeds, a splash of sesame oil, and a squeeze of lime juice.