Zucchini Noodle Ramen Bowls

What you'll need: 

Tempeh Ingredients
1 8 oz. package of Lightlife Organic Soy Tempeh
3 Tablespoons tamari (or soy sauce)
1 teaspoon fresh grated ginger
3 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
pinch of red pepper flakes
1 teaspoon coconut oil (for sautéing)

Broth Ingredients
1 teaspoon coconut oil
1 clove of garlic, minced
3-4 baby bok choy, about 1-2 cups chopped (save a few full leaves)
3 shiitake mushrooms, stemmed and sliced
1 cup grated carrots
1 teaspoon fresh grated ginger
2 Tablespoons white miso
1/4- 1/2 teaspoon red pepper flakes
1/4 teaspoon Chinese five spice
32 ounces (4 cups) vegetable stock or broth
2 cups water
1/2 Tablespoon tamari (if needed)
3 zucchini, spiralized with the C blade
4 small nori sheets (I used seaweed snacks)
green onions, sliced
1 teaspoon sesame seeds sriracha or chili garlic sauce, to taste

How to make it: 

Make marinade by combining tamari, ginger, garlic, sesame oil, maple syrup, apple cider vinegar and red pepper flakes in a shallow container. Cut tempeh into thin slices and add to the container with the marinade. Toss to coat tempeh and set aside. Let the tempeh marinate anywhere from 30 minutes to overnight.

Once tempeh has marinated, you’re ready to start the broth. Add 1 teaspoon of coconut oil to a large pot over medium heat. Add garlic and sauté until fragrant. Add shiitake mushrooms and chopped bok choy and sauté a bit longer — about 5 minutes. Add carrots, ginger, miso, Chinese five spice, vegetable stock and water into the pot and bring mixture to a boil. Once boiling, reduce heat and let simmer for 15-20 minutes.

While broth is simmering, add 1 teaspoon coconut oil to a large skillet over medium heat. Once oil is hot, add marinated tempeh to the skillet and pour any remaining marinade into pot with the broth for extra seasoning. Cook tempeh for 3 minutes on each side or until all the pieces have turned a little brown. Remove from heat and set aside.

Divide zucchini noodles evenly among 4 bowls.

Once broth has simmered, taste and add tamari if needed. Ladle a little over 1 cup of warm mushroom broth into each bowl. Arrange extra bok choy leaves and a nori sheet around edges of the bowls. Place a few slices of tempeh in each bowl; top evenly with green onions and sesame seeds and serve immediately. Top with Sriracha or chili garlic sauce, if using.

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