Mushroom Tempeh Ramen

A nice warming brothy soup is the perfect thing to enjoy on a chilly winter day!  The broth in this soup happens to contain garlic and ginger which is good for boosting your immunity too!  This is easy to make, hearty and so good but also good for you!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. Preheat the oven to 375F degrees. Toss the tempeh with 1 Tbsp tamari and 1 Tbsp sesame oil, and spread out on a sheet pan.  Place in the oven and bake until it is starting to brown, about 15 minutes.  Remove from the oven.
  2. Meanwhile, to make the ramen, combine the broth, ginger, garlic, green onions, mushrooms, carrots, and 2 Tbsp tamari in a large pot, and bring to a boil. Lower to a simmer, and let cook for about 15 minutes until the veggies are tender.
  3. Add the miso and the noodles and bring back to a boil. Cook for about 7 minutes until the noodles are done.
  4. Spoon into bowls, then top with the tempeh and enjoy!

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Recipe Type

  • Dairy-Free
  • Heart Healthy
  • soup
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy