Created by: Andrea Aronica (@aronicaandrea)

Serves 1-2 



  1. Mix veggie broth, tahini & teriyaki sauce in a bowl
  2. Clean mushrooms, shop them & fry them in a pan (no oil needed) with a lid
  3. Cook mushrooms for 15 mins
  4. Repeat previous two steps with eggplant (except fry for 20 mins)
  5. Combine chopped tempeh, paprika, pepper, nutritional yeast and salt in a frying pan and fry for 10 mins.
  6. Bring the veggie broth mixture to a boil in a pan.
  7. Add noodles to broth and then remove pan from heat.
  8. Let sit for 3-4 minutes
  9. Add noodles & broth to your favorite ramen bowl, add veggies on top & enjoy!!



  • Calories: 510 cal.
  • Proteins: 30 g
  • Carbohydrates: 75 g
  • Fats: 10 g