Quick High-Protein Vegan Ramen

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If you're one of those people who love delicious food that takes just a few minutes of work, you've come to the right place.

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

Reminds me a bit of Bangkok, doesn't it?

In any case, to make a quick ramen, you don't need to hunt for special ingredients in specialty stores or overcomplicate things with complex recipes.

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

You'll have a ramen soup in a snap.

A bit about Vegan Ramen

I used simple, cheap wheat noodles I found at the supermarket—the kind intended for instant soup cups. You can use any noodles you like:

Soba, rice, bean thread, or just simple noodles from the supermarket.

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

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

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

Seasoning:

To give it 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 for 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/solid weight), contains:

• 250 Calories
• 24.5g Protein
• 19g Carbs
• 9.4g Fat

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Quick Vegan Ramen

Serving Size 2 servings

Calories 250 kcal

Ingredients

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

Instructions

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

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

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

4. Wait 3 minutes until the noodles and yuba soften.

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

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

Recipe Video