Quick Vegan Ramen With Plenty of Protein

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If you like good food that takes just a few minutes of effort, you're in the right place.

I'm writing this in the middle of summer, and I have to admit: there's something especially satisfying about eating a big bowl of ramen when it's blazing hot outside.

Kind of reminds me of Bangkok. Right?

Anyway, quick ramen doesn't have to mean hunting down specialty ingredients at a bunch of different stores or wrestling with a complicated recipe.

You can simply soak noodles, yuba (soy milk skin), and vegetables in a pot of boiling water. That's it.

Ramen in a flash.

A Little About This Vegan Ramen

I used basic, inexpensive wheat noodles I found at the supermarket—the kind used in instant noodle cups. You can use whatever noodles you like:

Soba, rice noodles, bean threads, or plain old supermarket noodles.

With instant noodles, there's no need to cook them on the stove. Just soak them in boiling water for a few minutes, and you're good to go.

I also broke a few rice paper wrappers into the pot, and just like that, the soup got a little more fun. Trust me: they're every bit as slurpable as noodles.

To give the protein a serious boost, I tossed in a few yuba sticks. You can use other forms of yuba, cubed tofu, or edamame if you prefer.

Seasoning:

For a deep, bold flavor, I used a tablespoon of red curry paste I found at the supermarket. If you don't have any, use the same amount of miso.

To me, the other seasonings in the recipe are nonnegotiable. They give this soup its character. Skip them, and you'll end up with a pretty bland bowl.

Vegan Ramen Nutrition

One of the 2 servings, weighing 60 g (2.1 oz) without the liquid, contains:

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

Quick Vegan Ramen

Yield 2 servings

Calories 250 kcal

Ingredients

• 1 package dried wheat noodles (stir-fry noodles) 70 g (2.5 oz)
• 50 g (1.8 oz) yuba sticks
• 3 sheets rice paper 20 cm (8 inches) each
• 1 teaspoon sesame oil 10 ml (2 US teaspoons)
• 2 tablespoons soy sauce 20 ml (4 US teaspoons)
• 1 tablespoon red curry paste 15 g (0.5 oz)
• 2 garlic cloves, crushed
• 1 teaspoon grated ginger
• 1 handful broccoli florets
• 1 cluster shimeji mushrooms
• 2 scallions, sliced
• 1/2 hot chile pepper, sliced
• 1 liter (about 4 1/4 cups) boiling water
• 3 tablespoons coconut cream 30 ml (2 US tablespoons)
• 1 bunch cilantro leaves, chopped

Instructions

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

2. Add all the seasonings and vegetables, leaving out the coconut cream and cilantro for now.

3. Pour in 1 liter (about 4 1/4 cups) of boiling water and cover.

4. Let stand for 3 minutes, until the noodles and yuba soften.

5. Stir well until the curry paste dissolves into the broth.

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

Recipe Video