25minutes
865Calories
48gProtein
1serving
Tempeh brings to ramen what meat usually brings: bite and protein. Fried crisp in slices it sits on top of the soup and does not go soggy.
Ingredients
Forserving
- 700 mlVegetable stock
- 90 gWheat ramen noodles, dried
- 120 gTempeh
- 80 gPak choi
- 40 gBean sprouts
- 20 gMiso paste (1 tbsp)
- 10 gSoy sauce (2 tsp)
- 5 gSesame oil (1 tsp)
- 5 gSesame seeds (1 tsp)
- Ginger, garlic, chilli oil to taste
- 15 gLime (½ piece)
- 15 gPeanuts, toasted
How to make it
- Steep the stock with the ginger and garlic for ten minutes.
- Fry the tempeh slices in the sesame oil for three minutes a side, deglaze with soy sauce.
- Cook the noodles, adding the pak choi for the last minute.
- Stir the miso smooth in a little broth and stir it in without boiling it again.
- Noodles and pak choi into the bowl, broth over them, tempeh, sprouts and sesame on top.
- Serve with lime and chopped peanuts.
One tip
If tempeh tastes too bitter to you, steam it for ten minutes first. After that it is mild.
Nutrition per serving
| Calories | 865 |
|---|---|
| Protein | 48 g |
| Fat | 31 g |
| Carbs | 98 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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