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Tofu and Edamame Ramen
A light and nourishing ramen with tofu cubes, shelled edamame, and a ginger-soy broth—perfect for a reset meal.
Green pearls rise and float—Tofu cubes like lily pads—Steam clears quiet minds
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1 block (14 oz) firm tofu, cubed
- 1 cup shelled edamame (thawed if frozen)
- 4 portions ramen noodles (seasoning packets discarded)
- 2 green onions, thinly sliced (plus extra for topping)
- Kosher salt and black pepper, to taste
Preparation
- In a medium pot, bring vegetable broth, soy sauce, and ginger to a gentle simmer.
- Add cubed tofu and edamame; simmer until heated through, about 3–4 minutes. Season with salt and pepper to taste.
- Meanwhile, cook ramen noodles according to package instructions; drain well.
- To serve, divide noodles among bowls. Ladle broth with tofu and edamame over noodles.
- Garnish with green onions and your choice of toppings: sesame seeds, microgreens, radish, avocado, lemon wedges, crispy shallots, or mint.