Speedy Peanut Butter Edamame Ramen

• total time: 10 minutes

Ingredients

protein per serve : 28g

fibre per serve : 12g

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Ingredients (Serves 2)

Broth:

1 1/2 heaping Tbsp runny peanut butter

1 Tbsp white miso paste

1 Tbsp toasted sesame oil

1 Tbsp dark soy sauce

1 Tsp minced garlic

1 Tsp minced ginger

1 Tsp chili flakes (optional)

300 ml (¾ cup) warm unsweetened plant-based milk (I used pea milk)

600 ml (2-2½ cups) warm vegetable broth (adjust for desired thickness)

Noodles & Add-ins:

160 g (5.6 oz) buckwheat soba noodles

6 tofu gyoza

150 g (1 cup) frozen edamame

Steamed or pan-fried broccoli or bok choy

Chili oil, for drizzling

Sesame seeds, for garnish

Directions

Follow package instructions to cook the soba noodles and tofu gyoza. Once cooked, set them aside.

Place the frozen edamame beans in a bowl and cover with hot water. Let them sit for about 10 minutes, then drain and set aside.

In a saucepan over medium heat, combine the peanut butter, sesame oil, miso paste, soy sauce, garlic, ginger, and chili flakes (if using). Whisk in the warm plant-based milk and vegetable broth, stirring until smooth and heated through.

Divide the soba noodles between two bowls, adding the gyoza, edamame, and your choice of steamed or pan-fried broccoli or bok choy. Pour the warm peanut miso broth over each bowl, then finish with a drizzle of chili oil and a sprinkle of sesame seeds.

macros per serving: 568 Kcal-84C-11F-28P