As my first attempt at anything resembling ramen, this recipe for a chili ramen with tempeh turned out great! Ramen is a sort of a mysterious ingredient to me. It’s from a different culture and cuisine and isn’t server in my country. What better reason to try it out!? Maybe one day I will get to try the real deal, but for now, this will do :) .

Features a broth, some coconut/cashew cream, and a bunch of veggies.

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients for 2 servings

  • 1/2 onion, finely chopped
  • 1 medium carrot, in long thin strips
  • 50/50 split of coconut cream and cashew cream
  • 1/2 block of tempeh, cut into bite-sized pieces
  • 1 serving of ramen noodles
  • 3/4 liter vegetable stock
  • sprouted mung beans for garnish
  • 1/2 teaspoon of chili flakes / chili powder
  • 1/2 teaspoon of ginger powder
  • 2 cloves of garlic, minced
  • 1/2 tbsp coconut oil

Steps

  1. In a large pot, heat the coconut oil and saute the onion and garlic until soft.
  2. Add the carrot and quickly saute for 1 minute.
  3. Add the vegetable stock, the chili and ginger powder and let it simmer for 15 minutes.
  4. Prepare the ramen noodles according to the package instructions.
  5. In a separate pan, fry the tempeh until golden brown. Alternatively use an air fryer.
  6. Add the coconut and cashew cream to the broth and stir well.
  7. Serve the ramen in a bowl, pour the broth over it and add the tempeh and mung beans on top.