TEMPEH RAMEN
Difficulty rating: For home cooks Serves: 2 people
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
Ingredients
TEMPEH:
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1 packet of Ramen noodles cooked to packet instructions
Broth
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1/2 brown onion finely sliced
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2 cloves garlic finely sliced
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1 tbsp sesame oil
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1 tsp soy sauce
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1/4 cup miso paste (a fermented soybean pasta found in Sainsbury’s and Waitrose)
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1 tbsp mirin (Japanese sweet wine rice, can be found in Sainsbury’s and Waitrose)
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2 heaped tbsp tahini
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1-1.5 tbsp sriracha hot sauce
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4 cups of water
Crispy tempeh
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100g soy tempeh or lupin tempeh cut into triangles
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1 tbsp corn flour
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Salt & pepper
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Oil for frying
Topping:
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Handful enoki mushrooms
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1/2 bunch pak choy, shredded
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3 spring onions, finely sliced
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1/2 carrot, shredded
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Sliced avocado
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Fresh chilli
Instructions
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In a large pot over medium heat, add the garlic, onions and sesame oil. Cool for 5 mins or so until the onion is translucent.
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Add the miso paste and tahini to the onions and stir until well combined.
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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)
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Add water, sriracha and soy sauce
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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.
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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.
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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
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Add the shredded Pak Choy to the bowl of reserved boiling water and only remove once your ramen noodles are ready.
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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.