45g Protein Miso Butter Corn Ramen

1 serves | 15 minutes

This is likely the easiest and the most delicious 45g of protein you can get. Try this Miso Butter Corn Ramen recipe. Made with our High Protein Ramen, and paired with our freeze dried Miso Blend and some tofu, mushrooms, leftover rotisserie chicken and a jammy egg. All comes together in 15 minutes too!

Ingredients

  • 1 pc of High Protein Ramen (provides 17 grams of protein per serving)
  • 1.5 tsp of Miso Blend (made from freeze-dried miso and wakame)
  • 60g firm tofu, cut into cubes
  • Handful of enoki mushrooms
  • 80g rotisserie chicken, shredded or sliced
  • 125g of corn kernels in a tin
  • 2 small knobs of butter
  • 1 jammy egg

Method

1. In a pot, bring water to a gentle simmer. Add Miso Blend, tofu and enoki mushrooms into the pot. Allow it to cook for 3-4 minutes. Lower the heat. While the soup is cooking, heat up the rotisserie chicken in the microwave.

4. In a pan, melt a small knob of butter on medium heat. Add corn kernels and cook them until they turn golden brown, around 3-4 minutes. Remove from heat.

3. In another pot, cook the high protein noodles in boiling water for 4-5 minutes or until al dente. Once ready, strain noodles.

4. Assemble the bowl by adding the noodles first, then pour over hot soup with tofu and enoki mushrooms. Slice the jammy egg and place into the bowl. Add rotisserie chicken and butter corn into the bowl. Drizzle with your favourite garnish. We added some chilli oil.

[For jammy egg: Bring water to a rolling boil, lower the egg in gently, keep it at a rolling boil for 6.5–7 minutes. Straight into an ice bath for at least 5 minutes. Peel from the wide end. Don't slice until right before plating].

5. Enjoy immediately.

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High Protein Ramen - 4 pcs

$7.00 AUD
$7.00 AUD
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