Vegan Ramen

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A easy ramen soup with roasted edamame, red pepper, bok choy, tempeh, ginger, scallions, and basil

Prep Time 25

Cook Time 20

Servings

Calories 512kcal

1 large red bell pepper
1 cup frozen edamame
4 mini bok choy bunches
4 oz tempeh
1 in peel ginger sliced optional
2 ramen noodle nest I like exploring cuisine or lotus food for gluten free options
2 scallions
2 eggs omit for vegan
4 thai basil leaves or sub regular
32 oz ramen broth I like ocean halo or use minimalist baker ramen broth recipe for homeade

Preheat oven to 400 degrees and line a large roasting pan with parchement paper
Slice tempeh length wise in 1/4 in. pieces
Thinly slice the pepper and separate bok choy leaves. Place both on the roasting pan.
Add the temph and frozen edamame on the roasting pan. If adding ginger slice and add to pan as well
Place the pan in the oven and roast for about 20 minutes or until veggies are nice and toasted
If making a soft boiled egg then fill a medium sized pot with enough water to cover an egg and bring to a boil. Put a cold egg in the water and boil for 7 minutes. Have a separate bowl of ice water ready to put the eggs in after 7 minutes. Also it to be cool enough to handle and gently peel off the shell
In a separate medium pot add in the ramen broth to heat.
Place the noodle nest in the pot of water used for the eggs or a separate pot of boiling water and cook according to package instructions
Chop up the scallions, basil, and a few cilantro leaves
Add the cooked noodles to two separate bowls
Place the vegetables and temph in each bowl
Spoon in desired amount of broth and slice the soft boiled eggs and add to each bowl
Place toppings on each bowl and eat right away

Nutrition facts calculated without eggs

Serving: 1g | Calories: 512kcal | Carbohydrates: 74g | Protein: 29g | Fat: 10g