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Protein Egg Ramen Recipe

Emily Carter
Protein Egg Ramen Recipe combines ramen noodles, plant-based egg substitute, tofu, and vegetables in a savory vegan broth.

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 340 kcal

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: 340
Total 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.