Ramen with BUMI Asian Tempeh

Serves 2 

Cook time: 25-30 minutes 

Ingredients

1 pack (175g) Asian BUMI tempeh 

1,25l vegetable broth 

3 cm lemongrass, crushed/ pounded 

3 tbsp ginger, grated 

1 garlic clove, minced 

2 shallots, cut lengthwise into slivers 

150 - 200g shiitake mushrooms, sliced 

2 stems Bok choy, thinly sliced 

2 carrots, julienned 

3 tbsp spring onions, chopped 

1 tbsp soy sauce 

1/2 Lime 

150g Buckwheat noodles 

Coriander, for garnish 

Sesame seeds, for garnish 

Method

1. Add the broth, lemongrass, ginger and garlic to a large pot over medium heat. Bring to boil, and then reduce the heat to medium-low and let it simmer for 20 minutes. 

2. Meanwhile prepare the buckwheat noodles by following the instructions on the packaging. 

3. Add the mushrooms, shallots, carrots and bok choy to the broth and drop the heat to low for 5 minutes. Add spring onions, freshly squeezed lime juice and soy sauce and let simmer for 1 final minute. 

4. To plate, add buckwheat noodles and tempeh to a medium soup bowl. Pour over the broth with all the veggies and garnish with coriander and sesame seeds. 

Enjoy!