Fiber-Rich Ramen with Plant-Based Proteins
A delicious and heart-healthy ramen recipe packed with soluble fiber, plant-based proteins, and healthy fats, perfect for lowering high cholesterol levels.
Ingredients
- 4 oz gluten-free ramen noodles
- 4 cups vegetable broth
- 1 block firm tofu, cubed
- 2 cups mixed vegetables (such as broccoli, carrots, bell peppers)
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp sriracha (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute.
Add vegetable broth, soy sauce, and miso paste to the pot. Bring to a simmer.
Add tofu and mixed vegetables to the pot. Cook for 10-15 minutes until vegetables are tender.
Cook the ramen noodles according to package instructions. Drain and rinse under cold water.
Divide the cooked ramen noodles into bowls. Ladle the hot broth with tofu and vegetables over the noodles.
Garnish with sliced green onions, sesame seeds, and a drizzle of sriracha, if desired. Serve hot.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 20 |
| Carbs (g) | 40 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |