What is it about food in bowls? Maybe it’s the fact you can hold your whole meal in the palm of your hand? Who knows, as long as it’s as gobble-worthy as this one is. As a side note, use the amount of yeast extract you’re most comfortable with: If you’re new to it, go slow and add more as you make this dish again. If you already know your love for it is limitless, go for the full amount. Keep in mind that some yeast extracts are more intense than others. We’re looking at you, Vegemite.
YIELD: 3 servings
2 tsp (5 g) organic cornstarch
¼ cup (60 ml) fresh orange juice (about 1 orange, add zest of half the orange before juicing)
¼ cup (60 ml) Mushroom Dashi
1½ tbsp (23 ml) reduced-sodium tamari
1 generous tbsp–2 tbsp (28–40 g) yeast extract (such as Marmite, Vegemite or Cenovis), to taste
2 tbsp (40 g) agave nectar
1 tbsp (15 ml) melted coconut oil or peanut oil
8 oz (227 g) tempeh or super firm tofu, cut into bite-sized cubes
9 oz (255 g) shredded cabbage (both colors) and carrot
2 large cloves garlic, minced
1 small mild or hot pepper, seeded, cored and minced
3 individual bundles instant ramen (about 5 oz [150 g] total), cooked according to package directions
Shichimi Togarashi , for serving
Thinly sliced scallions, for serving
Place the cornstarch in a small saucepan and whisk to combine with the orange juice. Add the dashi, tamari, yeast extract and agave nectar. Whisk to combine. Alternatively, combine these ingredients with a blender if the yeast extract is extremely thick, as is often the case for Vegemite. Heat on medium-high heat and cook until it starts to thicken, about 4 minutes, whisking frequently. Set aside.
Heat the oil in a large skillet on medium heat. Add the tempeh cubes, and sauté until golden brown, about 6 minutes, stirring frequently. Add the cabbage, garlic and pepper. Sauté until just softened, about 4 minutes, stirring frequently. Add the yeast extract sauce, stirring to combine, and cook another minute.
Divide the cooked noodles among 3 bowls. Top with the tempeh preparation, Shichimi Togarashi to taste and scallions.