Forbidden Miso Ramen with Sriracha Baked Tempeh
Spicy, oven-baked sriracha sits upon an undulating island of forbidden rice ramen noodles, surrounded by a moat of the most glorious miso-flavored broth that you'll ever have the pleasure of slurping up. Pair all of this with creamy slices of fresh avocado and diagonal drizzles of extra hot sauce, and you've got yourself a fantastically delicious and well-balanced vegan ramen recipe, an unforgettable bowl that you'll be coming back to time and time again.
Equipment
- Baking Sheet with parchment paper
- Soup Pot
Ingredients
- 1 (8-ounce) package tempeh, cut into ¼-inch strips
- 3 tablespoons soy sauce, low-sodium preferred
- 1 tablespoon sriracha, or gochujang paste
- ½ tablespoon maple syrup
- 1 teaspoon vegan worchestire sauce
- ¼ teaspoon liquid smoke
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely minced
- 4 cups vegetable broth, low-sodium preferred
- 2 tablespoons soy sauce, low-sodium preferred
- 2 tablespoons sweet white miso
- 1 tablespoon mirin
- 2 bricks of forbidden rice ramen noodles, or regular ramen noodles
- 1 avocado, thinly sliced for garnish
Instructions
- Begin by cutting the block of tempeh into ¼-inch strips, and then marinate the strips in the 3 tablespoons soy sauce, sriracha, maple syrup, vegan worchestire sauce and liquid smoke for at least 30 minutes, or more.
- Preheat the oven to 400°F (204°C), and line a baking sheet with parchment. Place the marinaded strips of tempeh onto the baking sheet, and bake for 15 minutes, until slightly crispy and just beginning to char.
- Meanwhile, in a soup pot over medium heat with 1 tablespoon of olive oil, sauté the onion, ginger, and garlic until soft and just beginning to brown, about 7 - 10 minutes.
- Once the sautéed vegetable are browning, add to the soup pot the vegetable broth, 2 tablespoons of soy sauce, sweet white miso, and mirin. Stir well, heat through, and then reduce the heat to low and cover with a lid to keep the broth warm.
- Next, boil a couple cups of salted water (3 - 4 cups) in a medium pot, and cook the ramen noodles for 1 minute at a rolling boil until they begin to break apart, and then another 3 minutes at a lower boil, until tender. Drain the noodles and rinse them with cold water to stop them from cooking anymore, then set aside until you're ready to use them.
- Lastly, scoop the bits of onion, garlic and ginger out of the ramen broth with a fine sieve. Press the bits that you scooped out well with a large spoon to squeeze out the maximum amount of flavor from them.
- To assemble the ramen, in a bowl lay down a ramen noodle base, followed by broth, then the avocado and baked tempeh. Top with extra sriracha, green onion, or toasted sesame seeds.
Video
Nutrition
Serving 1 bowl Calories 686 kcal Carbohydrates 67.8 g Protein 48.4 g Fat 27.4 g Saturated Fat 4.7 g Sodium 1052 mg Potassium 1170 mg Fiber 25.2 g Sugar 7.6 g Calcium 209 mg Iron 6 mg
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