• Here She Glows Again

Full-Of-A-Cold Ramen

Chicken soup was always my go-to "oh my god I feel awful" dinner, because it took hardly any time to make and everyone is under the impression it's good for you.

Obviously that's not the case (AT ALL) and frankly I'd rather suffer with flu 100x more than ever eating chicken again.

So I give you my replacement- Tofu & Edamame Ramen!

You can use both, you can use one, or you can use neither- as long as it's plant-based, it's all good. Traditional ramen bowls include egg- this one definitely doesn't.

The beauty of this is, when you feel like crap you just cook everything in one pan, it takes 5 minutes and requires very little effort. And if your cold is that bad, tip a load more chilli in and sweat it out. (Also works for hangovers, FYI).

Let me know what you think!

Tofu and Edamame Ramen

Serves 4


2 nests wholewheat noodles

500ml vegetable stock

2 tsp ginger (I use powdered but you can sub for fresh)

1 tsp chinese 5 spice

2 tbsp garlic

4 tbsp soy sauce

200g tofu, cubed

100g edamame beans

1 tsp marmite

1 tbsp white miso paste

2 small carrots, chopped or julienned

1 red onion, sliced

100g babycorn

50g garden peas


1 tbsp sesame seeds

1 tsp chilli flakes

1 tbsp dried coriander


1. Prepare vegetables and cube the tofu.

2. Add the miso, marmite, soy sauce, noodles and spices to the vegetable stock and simmer over a medium heat.

3. Add the tofu, edamame and vegetables to the broth mix and turn the heat down to low.

4. Serve when the noodles are cooked through and soft, and top with the sesame seeds, chilli flakes and coriander.

5. Optional- smash a load of sriracha on the top, because sriracha is life.

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