Miso-tofu ramen with edamame
Comforting ramen-style broth with tofu and edamame and a touch of noodles, high-protein for Phase 2.
This miso-tofu ramen with edamame is a warm, comforting bowl packed with umami. A fragrant broth made from white miso and ginger forms the base, with golden-fried tofu, crispy pak choi and edamame floating generously throughout. A modest portion of wholegrain noodles and some spring onion complete and warm this ramen beautifully.
For Phase 2, this is a clever meal. The tofu and edamame together deliver plenty of plant-based protein to support your muscles and keep you satisfied, whilst the modest portion of wholegrain noodles provides just enough slow carbs to stay within the phase. So you get to enjoy a filling bowl that fits perfectly with a high-protein diet without feeling heavy on the stomach.
Lovely with a soft-boiled egg halved on top or a sheet of toasted nori alongside. A few drops of chilli oil give the broth extra depth.
Zo maak je het
- Fry the tofu in the sesame oil until golden on all sides.
- Heat the stock with the ginger and stir in the miso.
- Cook the noodles separately according to the packet instructions and drain.
- Add pak choi and edamame to the stock and cook for 3 minutes.
- Divide the noodles, tofu and stock between bowls.
- Finish with spring onion.
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