Add all the tempeh marinade ingredients into a shallow tupperware. Add the sliced tempeh and let sit for 30-60 minutes before cooking. Marinating overnight is also okay.
In a medium pan on medium heat, add sesame oil and chopped onion. Sauté for 5-8 minutes or until onion is translucent and slightly browned.
Add the onion and the rest of the broth ingredients to a high speed blender and blend on high until no chunks remain. Transfer to an extra large pot on medium heat.
While the broth is heating, use the pan you cooked the onion in to cook the marinated tempeh. Lay each piece flat on the pan and cook on one side for 15 or so minutes, flipping halfway through until browned.
In a different medium pan, add sesame oil and sauté red pepper for 5 minutes. Add bok choy and cook for another 5 minutes. Add snow peas and enoki mushrooms and cook for 3 minutes. Add salt and pepper and set aside.
When the broth is simmering, add the ramen noodles and heat for 5-10 minutes, or until noodles are separated and cooked through.
To assemble, divide broth and noodles between 4 large bowls. Next, divide the veggies and top with equal amounts of tempeh. Top with green onions, pea shoots, and sesame seeds.