Tofu Chilli Ramen

Tofu Chilli Ramen

Why this is peri-perfect… This meal is anchored by tofu as the key protein, providing a steady, complete plant protein that helps stabilise blood sugar, support muscle maintenance, and keep appetite steady during perimenopause. Tofu is easy to digest and contains natural isoflavones that may gently support women through hormonal transition, while the balanced fats and moderate carbohydrates help prevent energy dips and evening cravings. Warm, savoury, and grounding, this is the kind of meal that helps your body feel properly fed, calm, and supported - not deprived.

Ingredients (2 serves)

300g firm tofu, cut into squares
40g dry ramen noodles
10g dried mushrooms
2 tbsp white miso paste
1½ tsp olive oil
1 tbsp soy sauce
15g cashews, roughly chopped
1 big handful spinach
100g bean sprouts
4 spring onions, sliced
1 small fresh red chilli, finely sliced (optional heat)

Instructions

Place dried mushrooms in a bowl and cover with 1 litre boiling water. Stir in miso paste. Let stand 15 mins.
Heat olive oil in a wide-based saucepan over medium heat. Add tofu and gently sauté for 2–3 minutes to warm and lightly colour.
Add mushroom miso broth. Bring to a gentle simmer. Add noodles. Cook 3 mins.
Stir through soy sauce, spinach and bean sprouts until just wilted.
Divide into bowls. Top with spring onions, chilli and cashews.

Per serve: 400 calories, Protein 30g, Carbs 44g, Fat 15g, Fibre 6g