Spicy Tempeh Ramen

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With the weather cooling down, it’s the perfect time to curl up under a blanket or beside the fire with a huge bowl of Ramen and a film.

This bowl is sweet, sour, spicy and satisfying. The combination of textures- perfectly crispy tempeh, creamy avocado, spicy broth and oodles of noodles leave you feeling 100% satisfied and maybe even happy that winter is right around the corner because is there’s such thing as too much ramen? Not if you ask me!

Vegan tempeh ramen

I think my favourite part about making this tempeh ramen is that you can make the broth in advance and use it as needed – the perfect fast food. Two-minute tempeh ramen noodles anyone?

And my 2nd favourite part of this dish in case you’re wondering is all about the tempeh. This brand of tempeh was particularly good, never falling apart no matter how small and thin I cut my triangle pieces. WINNER!

This recipe is also vegan and gluten-free.

Vegan Tempeh Ramen

To make 2 huge bowls you’ll need the following:

1 packet of Ramen noodles, cooked to packet instructions.


1/2 brown onion, finely sliced
2 cloves garlic, finely sliced
1 Tblsp sesame oil
1 tsp soy sauce
1/4 cup miso paste
1 TBSP mirin
2 heaped TBLSP tahini
1 – 1.5 TBSP sriracha hot sauce
4 cups of water

Crispy tempeh

100g Tempeh, cut into triangles
1 tbsp corn flour
Salt & pepper
Oil for frying


Handful enoki mushrooms
1/2 bunch Pak Choy, shredded
3 spring onions, finely sliced
1/2 carrot, shredded
Sliced avocado
Fresh chilli

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Spicy Tempeh Ramen

Course Mains
Cook Time 30 minutes
Servings 15
Author Talitha Case


  • 1 packet of Ramen noodles cooked to packet instructions
  • Broth
  • 1/2 brown onion finely sliced
  • 2 cloves garlic finely sliced
  • 1 Tblsp sesame oil
  • 1 tsp soy sauce
  • 1/4 cup miso paste
  • 1 TBLSP mirin
  • 2 heaped TBLSP tahini
  • 1 - 1.5 TBLSP sriracha hot sauce
  • 4 cups of water
  • Crispy tempeh
  • 100 g Tempeh cut into triangles
  • 1 tblsp corn flour
  • Salt & pepper
  • Oil for frying
  • Topping:
  • Handful enoki mushrooms
  • 1/2 bunch pak Choy shredded
  • 3 spring onions finely sliced
  • 1/2 carrot shredded
  • Sliced avocado
  • Fresh chilli


  1. In a large pot over medium heat, add the garlic, onions and sesame oil. Cool for 5 mins or so until the onion is translucent.
  2. Add the miso paste and tahini to the onions and stir until well combined.
  3. Turn the heat to low and add the mirin and use this liquid to scrape down any bits that have become stuck to the pot (this adds flavour)
  4. Add water, sriracha and soy sauce
  5. warm the broth so that it is warm but never boiling. Bringing this broth to a simmer or boil will most definitely cause it to split. So once the broth is warm. Remove from heat and pop a lid on to keep it warm.
  6. to make the crispy tofu, coat each piece in corn flour and salt and pepper. An easy way to do this is to add the ingredients into a lunch bag and give it a gentle shake to coat each piece. Then, add a little oil to a pan and cook each piece until golden brown each side. Set aside.
  7. bring a large pot of water to the boil then reserve 3 ladles of the boiling water in a bowl aside. Add the ramen and cook according to packet instructions
  8. add the shredded Pak Choy to the bowl of reserved boiling water and only remove once your ramen noodles are ready.
  9. drain the noodles and add to bowls. Add your toppings then ladle enough broth until your noodles are just covered. Serve with extra sriracha if you like it HOT.

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