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 for adding extra cucumbers. I used Konjaki/Shirataki noodles which are 0 points.
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Ingredients:
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1 silken tofu block
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1/2 cup almond milk
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1 tsp sesame paste
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1 tsp peanut butter
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1 tsp sugar
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Pinch salt
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2 ice cubes
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1 nest of Konjaki/Shirataki noodles
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4 strips of cucumber
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1 boiled egg
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Sesame oil & sesame seeds for toppings
Instructions:
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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.
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Cook your noodles to packet instructions and then run them through cold water.
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Add your noodles and soy mixture to a bowl and top with your boiled egg, cucumber, sesame oil, and sesame seeds.
