0 Preheat oven to 400 degrees and line a large roasting pan with parchement paper
1 Slice tempeh length wise in 1/4 in. pieces
2 Thinly slice the pepper and separate bok choy leaves. Place both on the roasting pan.
3 Add the temph and frozen edamame on the roasting pan. If adding ginger slice and add to pan as well
4 Place the pan in the oven and roast for about 20 minutes or until veggies are nice and toasted
5 If making a soft boiled egg then fill a medium sized pot with enough water to cover an egg and bring to a boil. Put a cold egg in the water and boil for 7 minutes. Have a separate bowl of ice water ready to put the eggs in after 7 minutes. Also it to be cool enough to handle and gently peel off the shell
6 In a separate medium pot add in the ramen broth to heat.
7 Place the noodle nest in the pot of water used for the eggs or a separate pot of boiling water and cook according to package instructions
8 Chop up the scallions, basil, and a few cilantro leaves
9 Add the cooked noodles to two separate bowls
10 Place the vegetables and temph in each bowl
11 Spoon in desired amount of broth and slice the soft boiled eggs and add to each bowl
12 Place toppings on each bowl and eat right away
