Japanese Miso-Glazed Eggplant & Crispy Tempeh Ramen with Charred Bok Choy

Name: Japanese Miso-Glazed Eggplant & Crispy Tempeh Ramen with Charred Bok Choy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 grams tempeh; 200 grams eggplant; 100 grams fresh ramen noodles; 120 grams bok choy; 1.5 cups vegetable broth; 2 tbsp white miso paste; 1 tbsp soy sauce; 1.5 tsp mirin; 1 tbsp fresh ginger; 2 cloves garlic; 1 tbsp sesame oil; 2 tsp neutral cooking oil; 1 tsp sesame seeds; 1 stalk scallion

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A vibrant Japanese-inspired dinner featuring crispy pan-fried tempeh tossed with umami-rich miso glaze, served over chewy ramen noodles in a silky miso-vegetable broth, topped with charred bok choy and toasted sesame seeds.

Ingredients

150 grams tempeh
200 grams eggplant
100 grams fresh ramen noodles
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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