Ramen! Fast and easy (Vegan/Plant Based)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a great source of protein and has a firmer texture.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can be a budget-friendly alternative that works well.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that is less expensive.

Boil 550 milliliters of water in a kettle.

Add instant ramen noodles to the boiling water and cook according to package instructions.

Prepare half a block of tofu by seasoning with sesame oil, black pepper, granulated garlic, and salt.

Cut shiitake mushrooms and add them to the pan with the seasoned tofu.

Heat sesame oil in a pan and add the seasoned tofu and mushrooms; sauté until cooked.

Add tender stem broccoli and Brussels sprouts to the pan, seasoning with sesame oil, salt, and pepper.

Slice ginger and add it to the pan with the Brussels sprouts.

Once the vegetables are cooked, remove them from the heat.

Add the cooked noodles to the pan with the sautéed vegetables.

Whisk in miso paste to the noodles and vegetables, ensuring it's well mixed.

Add spinach and canned white beans to the mixture for added protein.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens