High-Protein Vegetarian Ramen

About this recipe

This modern take on high-protein vegetarian ramen combines a rich and savory broth with an assortment of seasonal vegetables and tofu for added protein. Perfect as a hearty, satisfying meal for vegetarians seeking a nourishing yet delicious option. The depth of flavor is enhanced with a hint of miso, providing an umami-rich experience that's perfect for weeknight dinners.

Ingredients

• 2 packs of ramen noodles
• 1 cup of firm tofu, cubed
• 1 cup of sliced shiitake mushrooms
• 1 cup of chopped broccoli
• 1 cup of matchstick carrots
• 1 cup of baby spinach
• 4 cups of vegetable broth
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of minced garlic
• 1 teaspoon of grated ginger
• 1 tablespoon of miso paste
• 1 tablespoon of sriracha sauce
• 1 tablespoon of chopped green onions
• Salt and pepper to taste

Directions

1. 1

   Bring the vegetable broth to a boil in a large pot.

2. 2

   Stir in the tofu, mushrooms, broccoli, carrots, spinach, garlic, and ginger.

3. 3

   Lower the heat to medium and simmer for 5-7 minutes until the vegetables are tender.

4. 4

   In a separate pot, cook the ramen noodles according to package directions, then drain.

5. 5

   Dissolve miso paste in the broth, then add the soy sauce, sesame oil, and sriracha sauce.

6. 6

   Add the cooked noodles to the broth and gently stir to combine.

7. 7

   Allow the ramen to simmer for an additional 2-3 minutes to meld the flavors.

8. 8

   Serve hot, garnished with chopped green onions.