"Warm up a cold night with this easy, homemade mushroom miso broth, miso glazed tofu, crunchy vegetables, and filling noodles."
HIGH PROTEIN RAMEN WITH MISO GLAZED TOFU
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Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 1/2 cup sliced shittake mushrooms
- 1 1/2 tablespoons miso paste
- 1 tablespoon low sodium soy sauce
- 1 1/2 cups vegetable broth
- 1 tablespoon tahini
- 2 large cloves diced small garlic
- 1 teaspoon diced small ginger
- 2 ounces pressed and cubed tofu
- 1 tablespoon miso paste
- 1/2 tablespoons low sodium soy sauce
- 2 teaspoons brown sugar
- 2 tablespoon nutritional yeast
- sliced bell peppers
- sliced carrots
- corn
- brocolli
- 1/2 cups vegan meat crumbles
- 2 ounces edamame noodles
Method
Step 1
Preheat oven to 350F. Mix marinade ingredients together in a bowl.
Step 2
Put cubed tofu in a ziploc bag with nutritional yeast and a spoonful of the marinade. Shake so the tofu is well coated.
Step 3
Place tofu on a baking sheet and brush on marinade. Bake for 15 minutes. Take out the tofu and flip it, then bake for another 15 minutes.
Step 4
While the tofu is baking, prepare broth. In a pot on medium, saute ginger and garlic with some sliced shiitake for a few minutes until they are nice and a soft brown color.
Step 5
Mix in your miso, soy sauce, and tahini. It should congeal to a thick mixture.
Step 6
Add in the vegetable broth and let it simmer for 30 minutes.
Step 7
While broth prepares, prepare noodles according to package instructions. Prepare your toppings as well. Steam the broccoli and corn, slice peppers and carrots.
Step 8
Once everything is prepared, place noodles in a bowl and add broth on top. Then place all toppings on and enjoy.