Japanese Miso-Glazed Eggplant & Edamame Ramen with Crispy Tempeh Crumble
Prep 15 min · Cook 25 min · Serves 1 · medium
A warming Japanese-inspired ramen bowl featuring tender miso-glazed eggplant, umami-rich tempeh crumble, and chewy ramen noodles in a savory vegetable dashi broth, topped with steamed edamame and crispy fried shallots for textural contrast.
Ingredients
- 100 g tempeh, crumbled into small pieces
- 1 whole Japanese eggplant, halved lengthwise
- 2 tbsp white miso paste, divided
- 1.5 tbsp mirin (or agave nectar)
- 1 tbsp fresh ginger, minced
- 1 strip kombu seaweed, 3-inch piece for broth
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 100 g fresh ramen noodles
- 0.75 cup frozen edamame
- 2 stalks green onion, sliced, for garnish
- 0.5 tbsp sesame oil
- 2 tbsp crispy fried shallots, for garnish
- 0.5 tbsp sesame seeds, white or black for garnish
Instructions
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