High Protein Vegan Ramen
A delightful dish that combines soft ramen noodles with nutritious tofu, edamame, and fresh spinach, all simmered in a fragrant broth for a comforting dinner.
Ingredients
Main ingredients
- 8 oz Ramen noodles Cooked according to package instructions.
- 1 block Tofu Firm or extra-firm works best.
- 1 cup Edamame Shelled.
- 4 cups Fresh spinach Can substitute with other leafy greens.
- 4 cups Vegetable broth Low-sodium recommended.
Flavoring ingredients
- 2 tbsp Soy sauce Adjust to taste.
- 2 cloves Garlic Minced.
- 1 tbsp Ginger Minced or grated.
- 2 tbsp Sesame oil For sautéing.
- 2 scallions Chopped scallions For garnish.
Instructions
Cooking the noodles
- Cook ramen noodles according to the package instructions until tender.
Preparing the broth
- In a large pot, heat sesame oil over medium heat.
- Add minced garlic and ginger, sautéing them until they’re fragrant and slightly golden.
- Pour in your vegetable broth and bring to a boil, allowing the flavors to meld.
Combining ingredients
- Incorporate the tofu, edamame, and spinach, cooking until everything is heated through.
- Add the cooked ramen noodles into the pot and season with soy sauce, stirring to combine.
Serving
- Serve hot, garnished with chopped scallions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over low heat, adding a splash of vegetable broth to loosen it up.