Vegan Protein Ramen
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course, Soup
Cuisine: Vegan, Thai-Inspired
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-protein-ramen/