Let’s make High Protein Vegan Ramen. This recipe is the perfect protein-packed meal to fuel your day. Whether you’re a fitness enthusiasts, vegan, or simply looking to add a delicious twist to your meal prep, this ramen is sure to become a staple in your kitchen.
What You’ll Need:
– 3 heaping tbsp tom yum paste for that tangy, spicy kick
– Fresh aromatics: 3 cloves minced garlic and 1” ginger, minced, to lay the flavorful foundation
– 1 can coconut milk + 1 qt vegetable broth for a creamy, rich base
– 1 tbsp soy sauce to deepen the umami experience
– A drizzle of cooking oil
– 1 block sprouted extra firm tofu + 2 cups shelled edamame beans for a protein punch
– Veggies: ½ cup purple cabbage, 2 cups sliced mushrooms, 4 green onions, and 1 bell pepper for a crunch and color
– The finishers: 1 tbsp maple syrup, and 2 tsp vegan fish sauce for that perfect balance of sweet, sour, and umami
– 10 oz ramen noodles because, well, it’s ramen!
The Adventure Begins:
1. Noodle Prep: Start by boiling your ramen noodles as per the package’s instructions. Once done, give them a rinse, and set aside.
2. Flavor Base: Heat your soup pot and add a bit of oil, half the garlic and ginger, and the tom yum paste. This mix will form the soul-warming broth that carries the essence of our dish.
3. Protein Heroes: In a separate pan, give your tofu the spotlight with a bit of oil and soy sauce, adding the rest of the garlic and ginger to infuse it with flavor. Once golden, set aside. In the same pan, sauté your veggies and edamame, bringing out their vibrant colors and textures.
4. Broth Perfection: To your simmering broth, add the lime’s juice, maple syrup, and vegan fish sauce for that tangy sweetness with a depth of flavor.
5. Assemble with Flair: Now, the magic happens. Into bowls, ladle your broth, then nestle in the noodles, tofu, and veggies. Garnish with shredded cabbage for that final touch of freshness.
This High Protein Vegan Ramen isn’t just a meal; it’s a testament to the fact that vegan food can be both protein-rich and bursting with flavor. Whether you’re powering through a workout regime or simply seeking a satisfying, healthful meal, this ramen ticks all the boxes. It’s a dish that invites you to play with flavors and textures, ensuring that every spoonful is a new discovery.
Cooking is an adventure, and with this ramen, you’re not just nourishing your body; you’re feeding your soul with every delightful slurp. So, embrace the joy of creating something truly special and dive into the world of vegan culinary delights. Here’s to a bowl full of happiness, health, and high-protein goodness! Happy cooking!
To save this Vegan Protein Ramen for later, Pin the photo below. For more delicious high-protein recipes, check out my Fiesta Bowls or my Caramelized Banana Oatmeal.
- 10 oz ramen noodles
- 3 heaping tbsp tom yum paste
- 3 cloves minced garlic
- 1” ginger, minced
- 1 can coconut milk
- 1 qt vegetable broth
- 1 tbsp soy sauce
- Cooking oil
- 1 block high protein extra firm tofu
- 2 cups shelled edamame beans
- 2 cups sliced mushrooms
- 4 green onions, sliced
- ½ cup purple cabbage shredded
- 1 bell pepper, sliced
- 1 lime
- 1 tbsp maple syrup
- 2 tsp vegan fish sauce
- Heat a soup pot over medium high heat. Add the oil, tom yum paste, and ½ the garlic and ginger. Sauce for 30 seconds to a minutes then add the coconut milk and broth. Reduce heat to medium low.
- Heat a separate fry pan over medium high. Add more cooking oil then the tofu. Add the soy sauce, remaining ginger and garlic. Saute until golden brown in all sides, about 5 minutes, then remove from the pan and set aside. Put the pan back over medium heat. Saute the peppers, onions, and mushrooms, and edamame until the mushrooms and peppers are soft then set aside.
- Add the maple syrup, juice of 1 lime, and vegan fish sauce to finish the broth. Portion the broth into serving bowls. Add noodles, tofu, and a scoop of the veggie mixture to each bowl. Garnish with shredded cabbage and cilantro, then enjoy!
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