Peanut Butter Tempeh Ramen

Peanut butter gives our rich mushroom broth a thick and creamy texture, which wraps around our noodles and is topped with sticky ginger tempeh, pak choi and spring onion.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.

   
6. 6

   Meanwhile, cook the noodles in boiling water until tender, then drain and set aside.

   
7. 7

   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.

   
8. 8

   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!