It is cold outside and your body craves something warm. This high protein veggie ramen is exactly what you need right now. It is creamy, filling, and perfect for a healthy reset.
You can have a restaurant-quality meal in your own kitchen. This recipe delivers a huge protein boost without any meat. It is the ultimate comfort food for a cozy winter evening.
Why You’ll Love This High Protein Veggie Ramen
This bowl is a total winner for busy weeknights. It provides over 25 grams of protein per serving to keep you full. The broth is rich and savory thanks to miso and tahini.
You do not need fancy skills to make this dish. It uses simple ingredients that you can find at any grocery store. Your whole family will love the golden tofu and tender noodles.
Simple Cooking Steps
Making high protein veggie ramen at home is very easy. You will sear the tofu while the broth simmers nearby. Using one pot for the broth saves you so much cleanup time. Even beginners can master this flavorful soup in just 35 minutes.
Ingredients You’ll Need
Most of these items are likely already in your pantry or freezer.
- 2 servings high-protein soy or chickpea ramen noodles (approx. 150g total)
- 400g extra-firm tofu, pressed and cubed
- 1 cup frozen shelled edamame
- 4 cups low-sodium vegetable broth
- 1/2 cup unsweetened soy milk
- 2 tablespoons white miso paste
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 soft-boiled eggs
- 2 green onions, thinly sliced
Step-by-Step Instructions
- Press extra-firm tofu for 15 minutes to remove moisture, then cut into 1-inch cubes and toss with a splash of soy sauce.
- Heat sesame oil in a large pot over medium heat; add minced garlic and grated ginger, sautéing for 60 seconds until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer over medium-high heat.
- In a small bowl, whisk miso paste and tahini with 1/4 cup of the warm broth until smooth, then stir the mixture into the pot along with the soy milk.
- In a separate non-stick skillet, sear the tofu cubes over medium-high heat until golden brown on all sides, approximately 8 minutes.
- Add the high-protein noodles and edamame to the simmering broth and cook according to the noodle package instructions, typically 4 to 6 minutes.
- Divide the noodles, edamame, and broth equally into two large bowls.
- Top each bowl with the seared tofu, one halved soft-boiled egg, and sliced green onions before serving immediately.
Best Ways to Enjoy It
Serve this soup while it is steaming hot. Place the golden tofu carefully on top so it stays crisp. Add the halved soft-boiled egg for a beautiful presentation. This is a lovely meal for a quiet date night at home.
Storage & Reheating
Store the broth and noodles separately if you have leftovers. This prevents the noodles from getting too soft. Keep everything in airtight containers in the fridge for three days. Reheat the broth on the stove until it is bubbling and hot. Then add your noodles and tofu back into the bowl.
Recipe Tips
- Do not skip pressing the tofu to get the best texture.
- Whisk the miso separately to avoid any salty clumps in your soup.
- Use soy or chickpea noodles for the highest protein content.
- Add a splash of chili oil if you like a little heat.
- For a winter boost, add extra grated ginger to the broth.
- Always use low-sodium broth to control the salt levels easily.
- Sear the tofu in a single layer for even browning.
Ways to Switch It Up
- Swap tofu for tempeh for a nuttier flavor and more protein.
- Add fresh baby spinach at the end for extra greens.
- Use almond butter if you do not have tahini on hand.
- Make it vegan by omitting the soft-boiled egg entirely.
Common Questions
Can I make this ahead of time?
You can prep the broth and tofu a day early. Just wait to cook the noodles until you are ready to eat. This keeps the noodles from absorbing all the liquid.
What are high-protein noodles?
These are usually made from soy, chickpeas, or edamame flour. They have much more protein than traditional wheat ramen. You can find them in the health food aisle.
I hope this cozy ramen brings a little warmth to your winter nights. It is the perfect way to feel good while eating something delicious. Happy cooking!
— Lidia
High Protein Veggie Ramen Soup
Ingredients
- 2 servings high -protein soy or chickpea ramen noodles (approx. 150g total)
- 400 g extra -firm tofu, pressed and cubed
- 1 cup frozen shelled edamame
- 4 cups low -sodium vegetable broth
- 1/2 cup unsweetened soy milk
- 2 tablespoons white miso paste
- 1 tablespoon tahin i
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic , minced
- 1 tablespoon sesame oil
- 2 soft -boiled eggs
- 2 green onions , thinly sliced
Instructions
- Press extra-firm tofu for 15 minutes to remove moisture, then cut into 1-inch cubes and toss with a splash of soy sauce.
- Heat sesame oil in a large pot over medium heat; add minced garlic and grated ginger, sautéing for 60 seconds until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer over medium-high heat.
- In a small bowl, whisk miso paste and tahini with 1/4 cup of the warm broth until smooth, then stir the mixture into the pot along with the soy milk.
- In a separate non-stick skillet, sear the tofu cubes over medium-high heat until golden brown on all sides, approximately 8 minutes.
- Add the high-protein noodles and edamame to the simmering broth and cook according to the noodle package instructions, typically 4 to 6 minutes.
- Divide the noodles, edamame, and broth equally into two large bowls.
- Top each bowl with the seared tofu, one halved soft-boiled egg, and sliced green onions before serving immediately.
