Vegan Tempeh Ramen

Prep Cooking Serves
0 mins 0 mins 0 Adults

Recipe by The Devilled Egg | Online Cookery School

Ingredients

  • 1 small shallot, chopped finely
  • 1 tablespoon brown miso paste
  • 1 teaspoon garlic oil
  • 500ml vegetable stock
  • 200g plain tempeh or firm tofu
  • 2 tablespoons of soy sauce
  • 100g rye flour
  • 100g shiitake mushrooms, roughly chopped
  • Soba Noodles (Cooked as per packet instructions)
  • Optional toppings: seasonal greens, fresh vegetables, seaweed, pickles or kimchi.

Method

Cut the tempeh (info) into slices and marinate in the soy sauce

Heat the garlic oil in a saucepan and add the chopped shallot

Fry for 10 minutes on a medium heat, until golden

Stir in the miso paste and pour in the stock

Bring to a gentle boil and add the soba noodles and cook until al dente

Remove the tempeh from the marinade, pouring the marinade into the saucepan

Dip the tempeh slices in the flour, lightly coating them

Heat a large glug of rapeseed oil in a frying pan

Add the tempeh and fry on both sides until golden and crispy

Remove from the frying pan and keep to one side

Raise the temperature and add the mushrooms, frying them for 4-5 minutes until golden brown

Divide the soba noodles into equal portions in bowls for service

Pour the soup over the noodles, and top with the tempeh, mushrooms and any other toppings

For a slightly more indulgent version (and non-vegan), add half a soft-boiled egg to each bowl

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