This recipe offers a delicious vegan twist on traditional ramen, featuring a rich, creamy peanut butter broth and crispy, flavorful tempeh.
Ingredients
For the ramen:
- 15g dried porcini mushrooms
- 1/2 thumb fresh ginger, peeled and chopped
- 500ml vegetable stock
- 375ml unsweetened plant-based milk
- 1 pak choi, halved and rinsed
- 1 tbsp miso paste
- 2 tbsp smooth peanut butter
- 2 tsp dark soy sauce
- 1 tsp chilli oil, plus extra for topping
- 160g noodles
- 1 spring onion, sliced
For the tempeh:
- 200g tempeh
- 1 tbsp cornflour
- 2 tsp sesame oil
- 1 thumb fresh ginger, peeled and grated
- 1 tbsp miso paste
- 1.5 tsp maple syrup
- 1 tsp rice vinegar
Method
- Prepare the oven and mushrooms:
- Preheat oven to 200°C fan / 425°F
- Soak porcini mushrooms in 120ml hot water for 15 minutes
- Prepare the tempeh:
- Tear tempeh into small pieces and coat with cornflour and sesame oil
- Bake for 25 minutes, stirring halfway
- Make the broth:
- Blend soaked mushrooms (with water), ginger, stock, and milk
- Remove froth and simmer in a large pan
- Cook the vegetables and noodles:
- Briefly cook pak choi in the broth
- Cook noodles separately
- Prepare tempeh sauce:
- Mix grated ginger, miso, maple syrup, and rice vinegar
- Coat baked tempeh and return to oven for 2-3 minutes
- Assemble the ramen:
- Mix miso, peanut butter, soy sauce, and chilli oil in serving bowls
- Gradually add broth, stirring to create a smooth mixture
- Add noodles, pak choi, tempeh, and spring onion
- Drizzle with extra chilli oil if desired
This Creamy Peanut Butter Tempeh Ramen is a comforting and flavorful dish that brings together the richness of peanut butter, the umami of mushrooms, and the satisfying texture of crispy tempeh. It’s a perfect way to enjoy a restaurant-quality vegan ramen at home. Don’t hesitate to try this recipe – it’s a delicious adventure for your taste buds that will have you coming back for more!