Protein-Packed Ramen with Silken Tofu Broth
Ingredients
Smokey miso tofu crumbles
- 1 tbsp oil
- 300g firm tofu
- 1 tbsp miso paste
- 2 tsp smoked paprika
- 2 tsp soy sauce
- 2 tsp maple syrup
Silken tofu broth
- 1 tbsp oil
- 1 small onion
- 2 garlic cloves
- 1 inch fresh ginger
- 300g silken tofu
- 15g Nooch
- 800ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tsp rice wine vinegar
- Salt to taste
Garnishes
- Sliced spring onions
- 150g edamame
- Sesame seeds
Noodles
- Ramen noodles (as per package instructions)
Preparation
Heat oil in a pan and cook the crumbled tofu with miso paste, soy sauce, smoked paprika, and maple syrup until crispy and fragrant.
For the broth, heat oil in a pan, sauté onion, garlic, and ginger, then blend with silken tofu, nutritional yeast, vegetable stock, soy sauce, maple syrup, rice wine vinegar, and salt to taste to create a creamy broth.
Cook the ramen noodles according to the package instructions.
To serve, pour the creamy broth over the noodles, top with tofu crumbles, edamame, sliced spring onions, sesame seeds, and drizzle with chilli crisp for added flavor.
