Tempeh Ramen Bowl

Hi Friends! So you may recall I discovered how freaking amazing sesame oil is a few weeks back when I was making this awesome Beef Ramen! As I promised in that post, here is my spin on vegan ramen!  This dish is super easy, ready in no time, and zero animal by-products! *yippie*  

Last year I discovered a great meat substitute. Tempeh!!! For those of you who don’t know, it’s basically fermented beans. You can make it at home, or you can buy it at most grocery stores in the produce area or vegan meat section. I particularly like the one at Trader Joes. The tempeh at Trader Joes has soybeans, brown rice and barley which makes it have a nutty flavor and texture. I keep telling myself I need to give other brands a chance, but I always find myself defaulting to this one. We use tempeh in all kinds of recipes, but I find I like it best just a little fried up. It has pretty good flavor on its own!

So I sliced the Tempeh into nice little slices and marinated it in sesame oil, soy sauce and rice vinegar. I only marinated it for about 10 minutes while I was prepping everything else and cleaning up the kitchen a bit. I haven’t tried marinating it overnight.. stay tuned! I also cooked the mushrooms in a little bit of sesame oil, which was a good call. Yum! 

I’m new to the ramen game, but I love putting it together and it’s so filing! I’ll be trying more combos in the future! I do have a confession however. I epicly failed at soft boiled eggs (a ramen staple). I have an egg cooker which is this weird contraption that you put some water in and it steams your eggs.  It has a guide of how much water to put in for soft boiled eggs. The more water you put it, the more it cooks! 

The first batch I made were hard boiled. *REDO* So… I added less water and tried again. Well that one ended up totally raw (LOL… it literally smashed all over my hand and the counter when I tried to take the shell off). So… I added a little more water but not as much as the first time. This one ended up a little overcooked like the first batch. I give up!! *waves white flag*

I guess next time I’ll have to try doing it the old-fashioned way! *sigh* Eggs are hard sometimes! 

Until next time 


P.S. Now that I’m thinking about it, an over easy egg would have worked in place of the soft boiled egg! D’oh!

Tempeh Ramen

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 1 package Tempeh
  • 2 tbsp Soy Sauce
  • 2 tsp Rice Vinegar
  • 2 tbsp Sesame Oil
  • 8 oz Mushrooms
  • 2 cloves Garlic
  • 2 packages Ramen
  • 2 cups Vegetable Broth (or water)
  • 1 green onion optional
  • Sesame Seeds


  1. Slice tempeh into 1/4 inch slices. Combine soy sauce, rice vinegar and 1 tbsp sesame oil. Place tempeh in mixture to marinate. Allow to marinate for at least 10 minutes.

  2. Wash and slice mushrooms. Mince garlic. Put garlic and mushrooms in large pan with 1 tbsp of sesame oil and cook on medium heat for about 10 minutes. Place on side. 

  3. Cook tempeh slices on medium-high heat for about 10 minutes. I used a cast iron pan to get that nice golden crust. 

  4. Place broth or water in a medium saucepan. Add ramen noodles once boiling and cook for about 5 minutes. Add mushrooms and cook for another minute. 

  5. Plate noodles and place your tempeh on top! Garnish with green onion and sesame seeds. Enjoy! πŸ™‚ 

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