Can this high protein vegan ramen noodles recipe be made gluten-free?

Yes. Swap the ramen noodles for rice ramen or 100% buckwheat soba noodles, and use tamari in place of regular soy sauce. Both substitutions are easy to find at most grocery stores and do not change the flavor significantly.

My broth came out too salty. How do I fix it?

Add a small splash of plain water or additional unsalted vegetable broth to dilute. A squeeze of fresh lime juice also helps balance excessive saltiness by adding brightness without watering down the broth.

Can I use something other than tofu for protein?

Tempeh is a great substitute and adds even more protein. Cube it and marinate it the same way as the tofu. Roasted chickpeas work well too. Just toss them in a little oil and salt and roast at 400 degrees F for 20 minutes until crispy, then add as a topping.

Why is my tofu not getting crispy?

Two likely reasons. First, the tofu was not pressed long enough and still has too much water inside. Second, the tofu was moved around too much in the pan before a crust could form. Press for a full 30 minutes, coat in cornstarch, use a hot pan, and leave each side alone for at least 2 to 3 minutes.

High Protein Vegan Ramen Noodles with Crispy Tofu and Savory Miso Broth

Name: High Protein Vegan Ramen Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 6 oz ramen noodles (or 2 packages) – use rice ramen for gluten-free; 1 block extra-firm tofu, pressed for at least 30 minutes and cubed; 2 tablespoons soy sauce or tamari; 1 tablespoon sesame oil; 1 tablespoon cornstarch; 4 cups low-sodium vegetable broth; 2 tablespoons white or yellow miso paste; 2 tablespoons soy sauce or tamari; 1 tablespoon sriracha (adjust to taste); 1 teaspoon fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon nutritional yeast; 2 cups bok choy, chopped; 1 cup shiitake mushrooms, sliced; 1 cup corn kernels; 4 green onions, sliced; 1 cup bean sprouts; 2 soft-boiled eggs (optional for non-vegans); Nori sheets, cut into strips; Sesame seeds for garnish

High Protein Vegan Ramen Noodles

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These high protein vegan ramen noodles feature crispy golden tofu, a rich miso and nutritional yeast broth, and fresh vegetables for a fully plant-based bowl with over 30 grams of protein per serving. Ready in 35 minutes.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegan

Ingredients

Scale

6 oz ramen noodles (or 2 packages) – use rice ramen for gluten-free
1 block extra-firm tofu, pressed for at least 30 minutes and cubed
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon cornstarch
4 cups low-sodium vegetable broth
2 tablespoons white or yellow miso paste
2 tablespoons soy sauce or tamari
1 tablespoon sriracha (adjust to taste)
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon nutritional yeast
2 cups bok choy, chopped
1 cup shiitake mushrooms, sliced
1 cup corn kernels
4 green onions, sliced
1 cup bean sprouts
2 soft-boiled eggs (optional for non-vegans)
Nori sheets, cut into strips
Sesame seeds for garnish

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Instructions

In a mixing bowl, toss pressed, cubed tofu with soy sauce, sesame oil, and cornstarch until every piece is well coated.
Heat a skillet or wok over medium-high heat until hot. Add coated tofu in a single layer and cook undisturbed for 2 to 3 minutes per side until golden and crispy on all sides, about 10 to 12 minutes total. Set aside.
Cook ramen noodles according to package directions. Drain and set aside. Do not rinse.
In a small bowl, whisk miso paste with 3 to 4 tablespoons of warm vegetable broth until fully dissolved with no lumps.
In a large pot, combine the dissolved miso mixture with remaining vegetable broth, soy sauce, sriracha, grated ginger, minced garlic, and nutritional yeast. Bring to a gentle simmer over medium heat. Do not boil hard.
Add bok choy and shiitake mushrooms to the simmering broth. Cook for 3 to 4 minutes until bok choy is bright green and just wilted, and mushrooms are tender but still have slight bite.
Divide cooked noodles among four serving bowls. Ladle hot broth and vegetables generously over the noodles.
Top each bowl with crispy tofu, corn kernels, bean sprouts, sliced green onions, nori strips, and sesame seeds. Add a soft-boiled egg if desired.
Serve immediately while hot for best texture.

Notes

Press tofu for at least 30 minutes before cooking to remove excess moisture. This is the most important step for achieving a crispy crust.
Always dissolve miso paste in warm broth before adding to the pot. Adding it directly to boiling liquid dulls the flavor.
Do not rinse cooked noodles. The surface starch helps the broth cling to each noodle.
For extra protein, stir in half a cup of shelled edamame or add roasted chickpeas as a topping.
Store all components separately in airtight containers in the refrigerator for up to 3 days. The broth alone freezes well for up to 2 months.

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/high-protein-vegan-ramen-noodles/