Vegan zucchini noodle ramen bowls with marinated tempeh in a quick-cooking miso mushroom broth. This ramen is savory, healthy and absolutely delicious. 17 grams of protein per bowl! Vegan and gluten-free.
Would you believe that my first ramen experience was last year? And I’m talking real-deal ramen, because I definitely had instant ramen noodles (we called them Oodles of Noodles) growing up, but that doesn’t count. At this point, I’ve had ramen twice and both times were at authentic spots in Brooklyn, NY. Both were delicious and I immediately decided I wanted to try making a healthy and quick-cooking ramen bowl at home.
A little experimenting and I came up with a delicious creation that starts with a savory mushroom, miso broth with carrots and bok choy. Once the broth has finished simmering, each bowl is loaded with zucchini noodles, bok choy, strips of pan-seared tempeh, nori, green onion and a sprinkle of sesame seeds.
This was my first time using zucchini noodles in soup so I wasn’t sure how they hold up in broth, but they work perfectly. Because you add them in right before serving the ramen, they don’t have time to get mushy and they still have a little crunch, just like al dente noodles.
What really makes these ramen bowls is pan-seared tempeh! It adds a robust flavor from the tamari ginger marinade, gives the soup a meaty texture and adds a ton of protein, which makes the zucchini noodle ramen meal-worthy. Without the tempeh, the bowl wouldn’t be very filling!
I know I’ve mentioned it before, but tempeh is one of my fav…