Tempeh Ramen
Tempeh gives a delicious, meaty bite to this Japanese favourite. And who knew it was pretty easy to make? Once you’ve tried this once, it’s sure to become a go-to dish for any occasion.
Recipe by Messy Veggies
30 min
Serves:
2
ingredients
- 1 packet of Ramen noodles
- 1/2 brown onion finely sliced
- 2 cloves garlic finely sliced
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1/4 cup miso paste
- 1 tbsp mirin
- 2 heaped tbsp tahini
- 1-1.5 tbsp sriracha hot sauce
- 4 cups of water
- 200g Organic Tempeh cut into triangles
- 1 tbsp corn flour
- Salt & pepper
- Oil for frying
- Handful enoki mushrooms
- 1/2 bunch pak choy, shredded
- 3 spring onions, finely sliced
- 1/2 carrot, shredded
- Sliced avocado
- Fresh chilli
instructions
- In a large pot over medium heat, add the garlic, onions and sesame oil. Cook for 5 mins or so until the onion is translucent.
- Add the miso paste and tahini to the onions and stir until well combined.
- Turn the heat to low and add the mirin and use this liquid to scrape down any bits that have become stuck to the pot (this adds flavour).
- Add water, sriracha and soy sauce.
- Warm the broth so that it is warm but never boiling. Bringing this broth to a simmer or boil will most definitely cause it to split. So once the broth is warm, remove from heat and pop a lid on to keep it warm.
- To make the crispy tempeh, coat each piece in corn flour and salt and pepper. An easy way to do this is to add the ingredients into a lunch bag and give it a gentle shake to coat each piece.
- Then, add a little oil to a pan and cook each piece until golden brown each side.
- Set aside.
- Bring a large pot of water to the boil then reserve 3 ladles of the boiling water in a bowl aside.
- Add the ramen and cook according to packet instructions.
- Add the shredded Pak Choy to the bowl of reserved boiling water and only remove once your ramen noodles are ready.
- Drain the noodles and add to bowls.
- Add your toppings then ladle enough broth until your noodles are just covered.
- Serve with extra sriracha if you like it HOT.
instructions
- In a large pot over medium heat, add the garlic, onions and sesame oil. Cook for 5 mins or so until the onion is translucent.
- Add the miso paste and tahini to the onions and stir until well combined.
- Turn the heat to low and add the mirin and use this liquid to scrape down any bits that have become stuck to the pot (this adds flavour).
- Add water, sriracha and soy sauce.
- Warm the broth so that it is warm but never boiling. Bringing this broth to a simmer or boil will most definitely cause it to split. So once the broth is warm, remove from heat and pop a lid on to keep it warm.
- To make the crispy tempeh, coat each piece in corn flour and salt and pepper. An easy way to do this is to add the ingredients into a lunch bag and give it a gentle shake to coat each piece.
- Then, add a little oil to a pan and cook each piece until golden brown each side.
- Set aside.
- Bring a large pot of water to the boil then reserve 3 ladles of the boiling water in a bowl aside.
- Add the ramen and cook according to packet instructions.
- Add the shredded Pak Choy to the bowl of reserved boiling water and only remove once your ramen noodles are ready.
- Drain the noodles and add to bowls.
- Add your toppings then ladle enough broth until your noodles are just covered.
- Serve with extra sriracha if you like it HOT.
make it with
Organic Tempeh
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