In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemony mushroom ramen with bok choy and crisp tempeh
Dairy-Free, Vegan, Spicy, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
For a magical noodle bowl, we serve fresh ramen in a lemony, umami-rich broth with mushrooms, mint, and golden-brown tempeh. This ain’t the ramen of your college days.
In your bag
- ½ pound organic flax tempeh
- 6 ounces Moon Noodles fresh ramen
- ¼ pound organic cremini or other button mushrooms
- 1 head organic baby bok choy
- 1 organic lemon
- One 4-inch square kombu
- 3 tablespoons gluten-free tamari
- 4 or 5 sprigs organic fresh mint
- 1 teaspoon shichimi togarashi
Calories 540, Total Fat 18g (23% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 910mg (40% DV), Total Carb. 65g (24% DV), Fiber 20g (71% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Wheat, Soybeans, Sesame
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, Sesame.
Wash produce before use
Start the tempeh
Bring a medium 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. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Wipe the pan dry. While the tempeh is cooking, boil the ramen.
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 ramen is cooking, prepare the soup ingredients.
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 mushrooms, kombu, 2 tablespoons [¼ cup] tamari, and 2½ cups [4 cups] water. Bring to a boil, then reduce to a simmer and cook until the mushrooms start to soften, 2 to 4 minutes. Stir in the bok choy and cook until the vegetables are just tender, 1 to 2 minutes. Remove from the heat, discard the kombu, and stir in 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper and as much of the remaining tamari and lemon juice as you like. While the soup is cooking, prepare the mint and tempeh.
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 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.
Transfer the ramen to individual bowls and ladle in the soup. Top with the tempeh, garnish with the shichimi togarashi and mint, and serve.
- Crumble the tempeh.
- Measure the water for the tempeh and the soup.
- Juice the lemon.
- Strip and tear the mint leaves.
- Garnish with the mint.