I made this recently and it ended up being one of those meals that just sorts you out for a few days. It’s warm, comforting, and packed with loads of different textures — soft noodles, crunchy veg, and those little pops of flavour from the kimchi.

It’s loosely inspired by the ramen recipe from the No Meat Athlete Cookbook, but adapted slightly to suit what we like and what we had in.

It’s got a really nice balance to it as well. You’ve got the noodles for carbs, tofu for protein, and then a whole mix of vegetables bringing fibre, vitamins and a bit of bite. The miso and stock give it that deep, savoury base, while the lime and kimchi lift everything so it doesn’t feel heavy.

It also comes in at just under 32g of protein per serving, which is great for a meal like this — especially if you’re trying to keep your protein intake up without relying on powders or anything too processed. It’s filling without being overly heavy, and the fibre content helps keep you satisfied for a good few hours.

We usually batch cook this so the boys have leftovers for a couple of days, and it actually works really well cold too — a bit like a noodle salad situation. The flavours settle and soak in, and it’s just as good straight from the fridge as it is fresh and hot.

It’s one of those easy, throw-it-all-in meals that looks like you’ve put more effort in than you actually have.