Get the full recipe with notes in the SO VEGAN App and on our website:
App 👉 sovegan.app/go
Website 👉 www.wearesovegan.com/tempeh-peanut-butter-ramen/
Black garlic is a total treat. We picked up a few bulbs of the stuff during a recent visit to the Isle of Wight - and we’ve been adding it to our meals for its sweet, caramel-like garlicky flavour!
If you can get your hands on some - try adding it to our new peanut butter tempeh ramen. It adds extra richness and sweetness to the ramen broth, which is honestly one of the tastiest things we’ve ever made!
But don’t worry if you can’t get hold of black garlic - this ramen works just as well without. In fact, the version you’ll find on our website and app is the original recipe which doesn’t include black garlic.
Enjoy!
Serves 2
🌱 15g (0.5oz) dried porcini mushrooms
🌱 1/2 thumb of fresh ginger, peeled + chopped
🌱 500ml (2 cups) vegetable stock
🌱 375ml (1.5 cups) unsweetened plant-based milk
🌱 1 pak choi, halved + rinsed
🌱 1 tbsp miso paste, see notes
🌱 2 tbsp smooth peanut butter
🌱 2 tsp dark soy sauce
🌱 1 tsp chilli oil, plus extra for topping
🌱 160g (5.6oz) noodles
🌱 1 spring onion, sliced
🌱 optional ingredient: 2 black garlic cloves, peeled
For the tempeh:
🌱 200g (7oz) tempeh
🌱 1 tbsp cornflour
🌱 2 tsp sesame oil
🌱 1 thumb of fresh ginger, peeled + grated
🌱 1 tbsp miso paste, see notes
🌱 1.5 tsp maple syrup
🌱 1 tsp rice vinegar
Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.
Add the porcini mushrooms to a bowl and cover with 120ml (1/2 cup) of hot water from a kettle. Leave to one side to soak for 15 minutes.
Next, tear the tempeh into small pieces and add to a large mixing bowl. Add the cornflour and sesame oil, then stir until the tempeh is fully coated. Transfer to the baking tray and bake for 25 minutes, stirring halfway through.
Meanwhile, prepare the broth. To a blender, add the soaked porcini mushrooms, including the water from the bowl, as well as the ginger, vegetable stock and milk. Blend until smooth, then open the blender and use a spoon to scoop and discard the froth from the top of the broth.
Pour the broth into a large saucepan or wok and bring to a gentle boil. Carefully drop in the pak choi and cook 2-3 minutes or until tender, then remove the pak choi and set aside.
Meanwhile, cook the noodles in boiling water until tender, then drain and set aside.
For the tempeh sauce, combine the grated ginger, miso paste, maple syrup and rice vinegar in a bowl. Spoon the sauce over the crispy tempeh in the tray and stir to combine. Then bake for 2-3 minutes or until the sauce is sticky.
To build the bowls, divide the remaining miso paste, peanut butter, soy sauce and chilli oil in your serving bowls and stir to combine. Then gradually pour in the broth, stirring as you go to combine the broth and the peanut butter mixture to create a smooth thick ramen broth. Next drop in the cooked noodles and top with the pak choi, tempeh and spring onion. We also like to drizzle over some extra chilli oil. Yum!
Big love, Roxy + Ben 💚