Japanese Miso-Glazed Eggplant & Edamame Ramen with Crispy Tempeh Crumbles

Ingredients

• 3.5 oz tempeh, crumbled into bite-sized pieces
• 2 oz ramen noodles, vegan, dried
• 3 tbsp miso paste, white or red, divided
• 1.5 cups vegetable broth, low-sodium
• 4 oz eggplant, cubed, about 1 cup
• 0.5 cup frozen edamame, shelled
• 2 tsp sesame oil, toasted, divided
• 1 tbsp soy sauce, low-sodium
• 1 tsp rice vinegar
• 2 cloves garlic, minced
• 0.5 inch fresh ginger, minced
• 2 tbsp green onion/scallion, chopped
• 1 tsp sesame seeds, white, for garnish
• 1 sheet nori seaweed, sliced into strips, optional

Instructions

1. 1

   Salt cubed eggplant and let sit 10 minutes, then pat dry. Pat tempeh crumbles dry with paper towel. Toss tempeh with cornstarch, 0.5 tsp sesame oil, and a pinch of salt.

2. 2

   Heat a skillet over medium-high heat. Cook tempeh crumbles for 5-6 minutes, stirring occasionally, until golden and crispy. Set aside.