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Creamy ramen with Kimchi, tempeh, kombucha, and miso

A recipe to combine multiple fermented products in one dish. We're talking about 5 fermented foods here! Spot the last fermented product in the ingredient list.

This ramen is super tasty, looks beautiful on the table, and it's very easy to make.

You can do it with any tempeh (soy, chickpea, green pea, etc.) But lentil tempeh has that nutty taste that goes really well in this dish. For kimchi, the pumpkin seed miso one is our favourite here but you can also use beetroot kimchi for an earthy taste and a nice touch of colour, or parsnip kimchi which is a bit more aromatic. For kombucha, our favourites for this dish are carrot & ginger kombucha or pumpkin & coriander seed kombucha. They are sweet but go very well in savoury dishes.

Creamy fermented ramen with ragi tempeh, ragi kimchi, miso, and ragi kombucha