Quick High-Protein Vegan Ramen

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If you're the kind of person who loves delicious food that's ready in just a few minutes of work, you've come to the right place.

Even though I'm writing this post in the middle of summer, I have to admit there's something especially great about eating a big bowl of ramen in the peak of the heat.

It kind of reminds me of Bangkok. Right?

Anyway, to make a quick ramen you don't need to hunt for special ingredients in specialty stores, and you don't need to overthink complicated recipes.

You can simply soak noodles, yuba, and vegetables in a pot of boiling water and that's it.

You've got ramen soup in a snap.

A Bit About Vegan Ramen

I used simple, affordable wheat noodles I found at the supermarket—the kind meant for "instant cups." You can use any noodles you like:

Soba, rice, glass noodles, or just basic noodles from the supermarket.

There's no need to boil them at all; you can just soak them for a few minutes in boiling water and you're done.

I also added a few rice paper sheets that I broke into the pot, and boom—I got an extra fun texture in the soup. Trust me, it's as fun as the noodles.

To significantly boost the protein content, I threw in some yuba sticks. You can add other types of yuba, tofu cubes, or edamame if you like.

Seasoning:

To provide a deep and dominant flavor, I used a tablespoon of red curry paste I found at the supermarket. You can use the same amount of miso if you don't have curry paste.

The rest of the spices included in the recipe are, in my opinion, absolutely essential to give it that characteristic flavor. Otherwise, you'll end up with a bland and unappealing dish.

Nutritional Values of the Ramen

One serving of ramen out of 2, weighing 60g (dry weight/without liquids), will contain:

• 250 calories
• 24.5g protein
• 19g carbohydrates
• 9.4g fat

Quick Vegan Ramen

Serving Size 2 servings

Calories 250 kcal

Ingredients

• 1 package dry wheat noodles (stir-fry noodles) 70g
• 50 g yuba sticks
• 3 units rice paper sheets 20 cm diameter each
• 1 tsp sesame oil 10 ml
• 2 tbsp soy sauce 20 ml
• 1 tbsp red curry paste 15g
• 2 cloves of garlic, crushed
• 1 tsp grated ginger
• 1 handful broccoli florets
• 1 bunch shimeji mushrooms
• 2 green onions, sliced
• 1/2 hot pepper, sliced
• 1 liter boiling water
• 3 tbsp coconut cream 30 ml
• 1 bunch chopped cilantro leaves

Instructions

1. Place the noodles, yuba, and broken rice paper sheets in a deep pot or large bowl.

2. Add all the spices and vegetables to the pot, except for the coconut cream and cilantro.

3. Pour one liter of boiling water into the pot and cover.

4. Wait 3 minutes until the noodles and yuba have softened.

5. Stir well until the curry paste has dissolved into the liquid.

6. Add the coconut cream and cilantro, then serve.

Recipe Video