Mushroom & Tempeh Udon Ramen

There’s something about a big bowl of vegan ramen that just hits the spot.

It’s warming and comforting, but still light and fresh. It’s exactly what I crave in that transitional time when winter’s still hanging on, but spring is starting to show its face. This Mushroom & Tempeh Udon Ramen is one of those easy vegan recipes that feels like a rich, warm hug in a bowl, yet it’s simple enough to whip up on a busy weeknight.

The star of the show here is the rich mushroom broth. Infused with umami packed miso and soy sauce, plus a deep savoury note from dried porcini mushrooms. But it’s also still light, thanks to the fresh zingy lime. It’s bold, satisfying, and comes together in no time.

Then, there’s the crispy, golden tempeh! Tempeh has the most unique nutty fermented taste that pairs so well with the mushroom broth. Pan-fried with ginger and garlic, it’s packed with flavour and has just the right amount of crunch. Add in some sticky soy-sesame mushrooms, soft udon noodles, and fresh toppings like chilli, lime, and coriander, and you’ve got a dish that delivers.

Why You’ll Love Our Mushroom & Tempeh Udon Ramen:

• Quick & Simple – This easy vegan recipe comes together in around 30 minutes, making it perfect for weeknights.
• Packed with Flavour – A rich mushroom broth, crispy tempeh, and sticky soy mushrooms make every bite satisfying.
• Nutrient-Dense & Filling – High in protein from tempeh and loaded with umami goodness, it’s a well-balanced meal.
• Great for the Season – The perfect easy vegan recipe to transition from winter to spring, warming yet fresh.

If you’re looking for a simple, flavourful vegan dinner, this one ticks all the boxes. And if you love easy, fuss-free plant-based meals like this, you’ll love our Vegan Meal Plan eBook! It’s packed with 10 delicious recipes, a full shopping list, and a weekly meal guide to make vegan cooking effortless. Whether you’re new to plant-based eating or just want to simplify mealtimes, this book has you covered. Grab your copy here and let’s make cooking easier (and tastier) than ever!

Ingredients

For the broth:

• 10g dried porcini mushrooms, chopped
• 2 tbsp soy sauce
• 600ml mushroom stock (1 stock cube)
• ½ lime, juiced
• ½ tbsp miso paste

For the soy mushrooms:

• 1 tbsp sesame oil
• 150g seafood/enoki mushrooms
• 2 tbsp soy sauce

For cooking the tempeh:

• 200g tempeh, cut into cubes
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 large clove garlic, minced

For coating the tempeh:

• 1 tsp agave syrup
• 1 tsp sesame oil
• 1/2 tsp rice wine vinegar
• 1 tsp ginger, grated

Other components:

• 2 servings of udon noodles
• ½ lime, cut into wedges
• 1 red chilli, sliced (optional)
• 1 tbsp sesame seeds
• Small handful of fresh coriander, chopped

Method:

1. Make the broth – Add the broth ingredients to a pan and leave on a low heat with a lid on.
2. Cook the tempeh – Toss tempeh cubes with soy sauce, sesame oil, ginger, and garlic. Pan-fry for 5 minutes until crispy.
3. Cook the soy mushrooms – Panfry the enoki mushrooms in sesame oil, add soy sauce and cook for a few minutes until dark and sticky.
4. Cook the noodles – Prepare udon noodles according to package instructions. Drain and set aside.
5. Assemble – Divide the noodles between bowls, pour over the hot broth, and top with tempeh, mushrooms, fresh chilli, sesame seeds, and coriander. Serve with a lime wedge.

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