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Protein Tofu Ramen Recipe

Emily Carter
Protein Tofu Ramen Recipe combines tofu, noodles, vegetables, and savory broth for a protein-rich vegan soup meal.

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 14 oz firm tofu cubed
  • 1 tbsp sesame oil
  • 6 cups vegetable broth
  • 2 packs ramen noodles
  • 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 chili paste

Instructions
 

  • Heat sesame oil in a skillet over medium heat.
  • Cook cubed tofu for 6 minutes until lightly golden.
  • In a large pot, bring vegetable broth to a simmer.
  • Add garlic, ginger, soy sauce, miso paste, and chili paste.
  • Add ramen noodles and cook 4 minutes.
  • Stir in mushrooms, carrots, and spinach.
  • Add cooked tofu to broth.
  • Simmer 3 minutes until vegetables soften.
  • Garnish with green onions before serving.

Notes

Nutritional values (per serving)

Calories: 350
Total Fat: 11g
Saturated Fat: 1.5g
Carbohydrates: 42g
Fiber: 5g
Protein: 21g

Vitamins and minerals (per serving)

Vitamin A: 45%
Iron: 20%
Calcium: 15%
Potassium: 12%
Magnesium: 14%

Additional notes / tips to enhance flavor

  • Add lime juice for brightness.
  • Use baked tofu for firmer texture.
  • Add seaweed sheets for umami flavor.
  • Sprinkle sesame seeds before serving.
  • Adjust chili paste for spice level.