This cold ramen is normally eaten in the summer but I ate it in a restaurant the other day and re-created this. If you have zero point tofu, this is for you. This light version is 8 point plus 1 point back on Weight Watchers for adding extra cucumbers. I used Konjaki/Shirataki noodles which are 0 points.
Ingredients
- 1 silken tofu block
- 1/2 cup almond milk
- 1 tsp sesame paste
- 1 tsp peanut butter
- 1 tsp sugar
- Pinch salt
- 2 ice cubes
- 1 nest of Konjaki/Shirataki noodles
- 4 strips of cucumber
- 1 boiled egg
- Sesame oil & sesame seeds for toppings
Instructions
- Add the tofu, milk, sesame paste, peanut butter, sugar, salt, and ice cubes to a blender. You want it to have a smooth consistency with a slight thickness to it. Add more milk if you want a runnier soup.
- Cook your noodles to packet instructions and then run them through cold water.
- Add your noodles and soy mixture to a bowl and top with your boiled egg, cucumber, sesame oil, and sesame seeds.