Ramen with Pan Fried Tempeh
Happy #TempehTuesday!! It's always ramen season and this dish is especially comforting and packed with flavor and nutrition. Check out our delicious recipe below !!!!
Ramen with Pan Fried Tempeh
It's always ramen season and this dish is especially comforting and packed with flavor and nutrition !
Ingredients
- 64 oz mushroom broth
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 3 tbsp white miso paste
- 1 tbsp tamari
- 4 tbsp extra-virgin olive oil
- Sea salt
- 8 oz dried ramen noodles
- 8 oz Tootie’s Tempeh, pan fried
- 1 bunch scallions, thinly sliced
- Chili crisp, for serving
- Tamari, for serving
- Cilantro
- Lime wedges
- Possible seared vegetables to use: baby bok choy, shiitake mushrooms, squash,
- Possible fresh vegetables to use: julienned daikon radish and carrot, red onion, sugar snap peas
Instructions
- In a medium stock pot, heat up the mushroom broth. Season it with 1 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp tamari, or more to taste. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir the miso mixture into the remaining broth. Season to taste.
- Meanwhile, heat 2 tablespoons of the olive oil in a large lidded skillet over medium heat. Add whatever vegetables you’ve chosen to use and sear for 1 to 2 minutes, or until browned. Sprinkle with salt, about 2 tbs water, then toss, and cover. Cook until the vegetables are vibrant, about 1 minute. Remove from the pan and set aside.
- Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons of olive oil and heat over medium heat. Break the tempeh into medium sized chunks and add to the pan. Sprinkle it with salt to taste. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until browned. Deglaze with 1 tbsp mirin and 1 tbsp rice vinegar. Set aside.
- Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in broth to cover. Top with seared vegetables, tempeh, and fresh vegetables. Garnish with scallions, cilantro and lime wedges. Serve with chili crisp and tamari.