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A steaming bowl of high protein veggie ramen with crispy tofu and soft-boiled eggs.

High Protein Veggie Ramen Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 580 kcal

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.