Ginger Ramen Miso Bowl is full of organic sauerkraut, sauteed zucchini, cremini mushrooms, mung bean sprouts, and last but definitely not least, Korean BBQ tempeh.
Recipe Contributor – The Plated Plant (Instagram)
Ginger Ramen Miso Bowl. Just those 4 words together make my mouth start watering. And one of the star ingredients isn’t even listed in the title. Korean BBQ tempeh.
Korean BBQ has a very long history. During the Koguryo Kingdom, Korean BBQ was served. From 37BC to 668AD while the kingdom was in power, Korean BBQ was known as “maekjeok” by the natives.
The dish was primarily beef with chives and a lot of soy sauce. Once the Buddhists, being primarily vegetarian, took over the country the BBQ was almost extinguished. When the Mongols invaded the Korean peninsula and most of the Buddhists left, people started eating meat again.
This dish is so popular today that it has vegetarian and vegan versions.
And Ginger Ramen Miso Bowl will satisfy that Korean BBQ taste but without the animal cruelty. (another yay!). Not to mention the comfort food feel good of the noodles and health benefits of ginger, mushrooms and zucchini.
You should seriously try this recipe. It will not disappoint you.
Ginger Ramen Miso Bowl
- 1 tsp avocado oil
- 1 cup cremini mushrooms, washed and sliced
- 1/2 medium zucchini, thinly sliced
- 1 handful mung bean sprouts
- cilantro optional garnish
- sliced green onions optional garnish
- red cabbage kraut optional garnish
Korean BBQ Tempeh –
- 3/4 cup tamari (coconut aminos or soy sauce could work as well)
- 3/4 cup coconut sugar
- 1/4 cup water
- 1 tsp sesame oil
- 1 tbsp gochujang (or chilli paste will work)
- 2 inch piece of fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp water
- 1 package tempeh, cut crosswise into 1/4 inch slices
- sesame seeds optional garnish
Korean BBQ Tempeh –
- Start by making the BBQ sauce. Combine first 7 ingredients (listed under Korean BBQ Tempeh) into a small saucepan and bring to a simmer. Simmer for approximately 10 minutes ensuring coconut sugar is dissolved.
- In the meantime, in a separate small bowl, add the cornstarch and the water until well blended.
- Once the BBQ sauce is simmering, lower heat and add cornstarch mixture. Stir until thickened and remove from heat, adding a bit of water if your sauce becomes too thick.
- Preheat oven to 375 F.
- Coat your sliced tempeh in the BBQ sauce. Place on a baking sheet layered with parchment paper and bake for 15 minutes. Remove from oven and sprinkle with sesame seeds
- While tempeh cooks, bring the 6 cups of water to a boil in a large pot and then add your bouillon paste, ginger, and garlic. Allow to boil for 15 minutes.
- Add the miso paste to your broth and ensure it fully dissolves. Strain your broth through a strainer placed over a large bowl. Return the strained broth to your pot and bring to a boil, then add your ramen noodles back to the pot. Cook for 3 minutes or until desired texture is achieved. Set Aside.
Toppings (Veggies) –
- Prepare your toppings in the meantime. Heat avocado oil in a pan over medium heat. Add mushrooms, zucchini and mung bean sprouts and saute for 5 minutes or until cooked. Season with salt and pepper to taste.
Putting it all together –
- Divide noodles between two bowls, add the zucchini, mushrooms, baked tempeh and any of the optional garnishes.
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