This $3 Vegan Ramen Has 45g Of Protein

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Ramen fuels my soul so when I can make a ramen that tastes like restaurant quality for instant ramen prices that is truly the best of all worlds.

This $3 vegan ramen has 46 grams of protein — 35 from a half block of extra-firm tofu and 11 from edamame — and it costs less than a dollar more than a sad packet of instant noodles. The base is a miso tare built with white miso, soy sauce, garlic, ginger, and chili oil, poured over Nissin Top Ramen noodles (just the noodles — toss the flavor packet). The char siu tofu is the hero: lacquered, pan-seared until amber, and the reason this bowl looks like it came from a $22 restaurant. You do not need meat for this.

INGREDIENTS
• 0.5 pounds TJ’s extra-firm tofu block (use half)
• 2 tablespoons soy sauce or tamari (marinade)
• 1 tablespoons brown sugar or maple syrup (marinade)
• 1 tablespoons white miso paste, TJ’s (marinade)
• 1 teaspoons sesame oil (marinade)
• 2 garlic cloves, minced (marinade)
• 0.5 teaspoons fresh ginger, grated (marinade)
• 0.3 teaspoons five-spice powder (marinade)
• 3 tablespoons soy sauce (tare)
• 1.5 tablespoons white miso paste, TJ’s (tare)
• 1 teaspoons sesame oil (tare)
• 1 garlic clove, minced (tare)
• 0.3 teaspoons fresh ginger, grated (tare)
• 0.5 teaspoons brown sugar (tare)
• 0.5 teaspoons rice vinegar (tare)
• 1 Nissin Top Ramen Soy Sauce flavor pack — noodles only, repurpose packet for rice or use if you want
• 2 cups vegetable broth or water
• 0.3 cups frozen shelled edamame, TJ’s
• 0.3 cups TJ’s frozen sweet corn
• 1 TJ’s fresh baby spinach, small handful
• 1 fresh red chili (Fresno or red jalapeño), thinly sliced
• 1 green onion, sliced (topping)
• 0.5 teaspoons sesame seeds (topping)
• 1 teaspoons chili oil (topping)