Korean-Inspired Tempeh & Miso Glazed Ramen with Crispy Mushrooms

Ingredients

• 4 oz tempeh, cut into thin strips
• 1.5 cups shiitake mushrooms, sliced
• 2 cups low-sodium vegetable broth
• 2 tbsp white miso paste
• 1 tbsp fresh ginger, minced
• 2 cloves garlic cloves, minced
• 1 tbsp soy sauce, low-sodium
• 1 tsp rice vinegar
• 1.5 tbsp sesame oil, divided
• 2 oz ramen noodles, dried, egg-free
• 0.5 cup edamame, frozen, thawed
• 2 tbsp scallions, sliced
• 1 tbsp sesame seeds, white or black
• 1 tsp coconut aminos, optional, for extra umami
• 0.25 sheet dried seaweed snack, torn into pieces

Instructions

1. 1

   Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add tempeh strips and cook 4-5 minutes per side until golden and crispy. Set aside.

2. 2

   In the same skillet, add remaining 0.5 tbsp sesame oil. Sauté shiitake mushrooms until edges are crispy and golden (6-7 minutes). Season lightly with soy sauce. Remove and set aside.