This high-protein tofu ramen bowl is a simple, comforting meal that’s ready in no time. Made with a flavourful miso broth, silken tofu, edamame, and an egg, it’s an easy way to enjoy a balanced meal that’s perfect for busy weeknights or a cosy lunch.
Ingredients (1 serving)
-
- 80 g vermicelli noodles
- 100 g silken tofu
- 80 g frozen edamame
- 1 egg
- 400 ml vegetable broth
- 1 tbsp miso paste
- 1 spring onion
- 1 tbsp roasted sesame seeds
- 1 tsp chilli crisp
Method
- Bring the vegetable broth to a gentle simmer in a saucepan. Add the miso paste and whisk until fully dissolved.
- Add the vermicelli noodles and cook according to the package instructions.
- Stir in the frozen edamame and cook for another 2-3 minutes, or until heated through.
- Meanwhile, cook the egg to your liking. A soft-boiled egg works particularly well, but you can cook it however you prefer.
- Place the silken tofu in a serving bowl. Pour the hot broth, noodles, and edamame over the tofu. The heat from the broth will warm it through.
- Peel and halve the egg, then top the ramen with the egg, sliced spring onion, roasted sesame seeds, and chilli crisp.
- Serve immediately.
Tips & Variations
- Add more or less chilli crisp depending on how much heat you like.
- Add extra vegetables: mushrooms, pak choi, spinach, or sweetcorn all work well and are an easy way to add more vegetables.
- Rice noodles, ramen noodles, or whole-wheat noodles are all great alternatives, depending on what you have on hand.
