Protein Egg Ramen Recipe
Protein Egg Ramen Recipe saves late evenings when hunger feels dramatic and instant noodles seem suspiciously tempting again.
You swirl plant based egg tofu noodles and broth together because comfort food deserves protein and personality always.
This cozy bowl delivers warmth confidence proving vegan ramen handles cravings better than overpriced takeout menus nearby.
Protein Egg Ramen Recipe
Protein Egg Ramen Recipe combines ramen noodles, plant-based egg substitute, tofu, and vegetables in a savory vegan broth.
Ingredients
- 2 packs ramen noodles
- 6 cups vegetable broth
- 1 cup silken tofu plant-based egg substitute
- 1 tbsp sesame oil
- 1 cup sliced mushrooms
- 1 cup baby spinach
- ½ cup shredded carrots
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp grated ginger
- 2 cloves garlic minced
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
Instructions
- Bring vegetable broth to a simmer in a large pot.
- Add garlic, ginger, soy sauce, and miso paste.
- Add ramen noodles and cook 4 minutes.
- Heat sesame oil in a skillet over medium heat.
- Cook mushrooms for 3 minutes.
- Add silken tofu gently and warm 2 minutes.
- Add spinach and carrots into broth.
- Transfer tofu and mushrooms into ramen pot.
- Simmer 3 minutes.
- Garnish with green onions and sesame seeds.
Notes
Nutritional values (per serving)
Calories: 340Total Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 44g
Fiber: 5g
Protein: 20g
Vitamins and minerals (per serving)
Calcium: 18%Iron: 20%
Vitamin A: 35%
Potassium: 12%
Magnesium: 14%
Additional notes / tips to enhance flavor
- Add chili oil for spice.
- Use baked tofu cubes for texture variety.
- Add seaweed strips for umami depth.
- Squeeze lime juice before serving.
- Let broth simmer longer for richer flavor.
