Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
50
High
Nutrition per serving
Calories763.8 kcal (38%)
Total Fat20 g (29%)
Carbs110.8 g (43%)
Sugars7.6 g (8%)
Protein36.2 g (72%)
Sodium1224 mg (61%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
1. Finely chop the garlic and ginger
Step 2
2. Heat up a medium stock pot on medium high heat. Drizzle some olive oil
Step 3
3. Add the ginger, garlic, and mushrooms
Step 4
4. Boil some water for the noodles in a separate saucepan
Step 5
5. Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
Step 6
6. Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
Step 7
7. Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
Step 8
8. When the broth comes to a boil, simmer on medium for 5min
Step 9
9. In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
Step 10
10. Pour the broth into the serving bowl
Step 11
11. When the noodles are cooked, strain out the water. Place them in the serving bowl
Step 12
12. Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and white sesame seeds
Notes
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