Hearty mushroom ramen with bok choy, lemon, and crisp tempeh

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Hearty mushroom ramen with bok choy, lemon, and crisp tempeh

Vegan, Dairy-Free, Family-Friendly

2 Servings, 560 Calories/Serving

25–40 Minutes

Fresh ramen noodles floating in a lemony, umami-rich broth with mushrooms and bok choy make a magical bowl of soup that’s nothing like the ramen you ate in college.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound tempeh
  • 6 ounces fresh ramen noodles
  • ¼ pound organic cremini or other button mushrooms
  • 1 head organic baby bok choy
  • 1 organic lemon
  • 2 tablespoons gluten-free tamari
  • One 4-inch square kombu
  • 4 or 5 sprigs organic fresh mint
  • 1 teaspoon shichimi togarashi
Ingredient IQ
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. Before we crisp it, we crumble and then boil it to tenderize it.

Nutrition per serving

Calories: 560, Protein: 35g (70% DV), Fiber: 22g (88% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 3g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 830mg (35% DV), Carbohydrates: 70g (23% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

Bring a large sauce pot of water to a boil for the ramen.
  • Crumble or cut the tempeh into ¼-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe out the pan.
While the tempeh cooks, boil the ramen.

2

Cook the ramen

To the pot of boiling water, stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. Wipe out the pot.
While the water heats and the ramen cooks, prepare the soup ingredients.

3

Prep the soup ingredients; cook the soup

  • Cut the mushrooms into quarters.
  • Trim the root end from the bok choy; thinly slice the bok choy on the diagonal.
  • Juice the lemon.
In the same pot used for the ramen, add the tamari, kombu, and 3 cups [5 cups] water and bring to a boil. Reduce to a simmer and cook until the liquid is thickened slightly, 3 to 5 minutes. Stir in the mushrooms, bok choy, and lemon juice and cook until the vegetables are just softened, 1 to 2 minutes. Remove from the heat, discard the kombu, and season to taste with salt and pepper.
While the soup cooks, prepare the mint and the tempeh.

4

Prep the garnish; crisp the tempeh

  • Strip the mint leaves from the stems; coarsely tear or chop the leaves, if desired.
In the same pan used to soften the tempeh, warm 1 to 2 tablespoons [2 to 3 TBL] oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until golden brown and crisp, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a paper-towel-lined plate.

Serve

Transfer the ramen to individual bowls and ladle in the soup. Top with the tempeh, garnish with the shichimi togarashi and mint, and serve.
Kids Can!
  • Crumble the tempeh.
  • Measure the water for the tempeh and the soup.
  • Juice the lemon.
  • Strip the mint leaves.
  • Garnish with the mint.