Go Back
A steaming bowl of creamy vegan ramen with seared tofu, bok choy, and edamame.

High Protein Vegan Ramen Noodles

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 620 kcal

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.