There is nothing like a steaming bowl of soup on a chilly winter evening. You want something that feels indulgent but still keeps your health goals on track.
This high protein vegan ramen is the ultimate solution for your next healthy reset. It is creamy, savory, and incredibly satisfying for the whole family.
Why You Will Love This Recipe
Most vegan soups leave you feeling hungry an hour later. This recipe changes that by offering over 35 grams of protein per serving.
It uses clever plant-based swaps like edamame noodles and silken tahini. You get all the comfort of traditional ramen without any heavy dairy or meat.
It is perfect for a busy weeknight because it comes together in 30 minutes. Your family will love the rich, golden broth and the tender seared tofu.
Simple Cooking Steps
Making restaurant-quality ramen at home is easier than you think. You start by searing the tofu to give it a beautiful golden crust.
Then, you build a fragrant base with fresh ginger and garlic. The secret is whisking the miso at the end to keep the flavors bright and fresh.
Ingredients You Will Need
These pantry staples and fresh greens create a bowl of pure comfort.
- 4 oz high-protein edamame or soybean ramen noodles
- 14 oz extra-firm tofu, pressed and cubed
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened soy milk
- 2 tablespoons white miso paste
- 1 tablespoon tahini
- 1 cup frozen shelled edamame
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 baby bok choy, halved
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons nutritional yeast
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Step-by-Step Directions
- Whisk miso paste, tahini, and 2 tablespoons of warm water until smooth.
- Heat sesame oil in a pot and sear tofu until golden on all sides.
- Sauté garlic, ginger, and mushrooms for 3 minutes until very fragrant.
- Pour in broth, soy milk, soy sauce, and nutritional yeast to simmer gently.
- Add noodles and edamame; cook according to the package instructions.
- Blanch the bok choy in the broth during the last 2 minutes.
- Turn off the heat and stir in the miso-tahini mixture until creamy.
- Divide into two bowls and top with your crispy seared tofu.
Best Ways to Enjoy It
Serve this ramen in large, deep bowls to hold all that delicious broth. It looks beautiful when topped with a sprinkle of toasted sesame seeds.
You can pair it with a side of steamed dumplings or a light cucumber salad. Light a candle and enjoy this restaurant-quality meal right at your kitchen table.
Storage and Reheating
This ramen is best enjoyed fresh, but you can store leftovers. Keep the broth and noodles in separate airtight containers for up to three days.
When you are ready to eat, warm the broth on the stove. Avoid boiling the broth again to keep the miso flavor from becoming bitter.
Tips for Best Results
- Press your tofu for 15 minutes to get the crispiest golden edges.
- Do not let the broth reach a hard boil after adding the soy milk.
- Use a whisk to ensure the miso and tahini are completely smooth.
- Swap the bok choy for spinach if you have it in your fridge.
- Add a drizzle of chili oil if you want a spicy winter kick.
- Check your noodle package as edamame noodles cook very quickly.
- Grate your ginger fresh for the most vibrant and warming flavor.
Easy Flavor Ideas
- Add a splash of lime juice for a bright, zesty finish.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Top with sliced green onions for a fresh, crunchier texture.
- Stir in a spoonful of chili crisp for extra heat and depth.
Common Questions
Where do I find edamame noodles?
You can find them in the health food aisle of most grocery stores. They are a fantastic gluten-free option that is naturally high in protein.
Can I make this soy-free?
Yes, you can use chickpea miso and coconut aminos. Swap the tofu for roasted chickpeas for a different kind of protein boost.
Will my kids like this?
Most kids love noodles and the creamy, mild flavor of the broth. You can serve the tofu on the side if they prefer it extra crunchy.
I hope this high protein vegan ramen brings a little extra warmth to your winter nights. It is the perfect way to nourish your body while feeling totally satisfied. Happy cooking!
— Lidia
High Protein Vegan Ramen Noodles
Ingredients
- 4 oz high -protein edamame or soybean ramen noodles
- 14 oz extra -firm tofu, pressed and cubed
- 2 cups low -sodium vegetable broth
- 1 cup unsweetened soy milk
- 2 tablespoons white miso paste
- 1 tablespoon tahin i
- 1 cup frozen shelled edamame
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 baby bok choy, halved
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons nutritional yeast
- 1 tablespoon low -sodium soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- In a small bowl, whisk together miso paste, tahini, and 2 tablespoons of warm water until smooth; set aside.
- Heat sesame oil in a large pot over medium heat; add tofu cubes and sear until golden on all sides, then remove and set aside.
- Add garlic, ginger, and mushrooms to the same pot, sautéing for 3 minutes until fragrant.
- Pour in vegetable broth, soy milk, soy sauce, and nutritional yeast; bring to a gentle simmer, ensuring the liquid does not reach a hard boil.
- Add high-protein noodles and edamame to the broth; cook according to noodle package instructions, typically 4 to 5 minutes.
- During the last 2 minutes of noodle cooking, add the bok choy to the broth to blanch until tender-crisp.
- Turn off heat and stir in the reserved miso-tahini mixture until fully incorporated into the broth.
- Distribute the noodles and broth into two bowls and top with the seared tofu.
