Dry Ramen with Tuna and Veggie Pulp

tuna ramen veggies

We just got a home juicer, and the yield on this thing is great because I don’t discard the pulp once I’ve made raw juice. I store the vegetable pulp and sprinkle it on any dish for more nutrition.

Just one example is a dry ramen I like to make for lunch, after a workout.


1 ramen noodle pack
1 can tuna packed in oil
carrot and cucumber vegetable pulp
1-2 soft-boiled eggs
sesame oil to taste

Bring water to a boil and cook the eggs for 7 min. for a jammy yolk. Set aside.

Boil the ramen noodles until cooked, then drain. Place the noodles in a dish, then stir in the tuna, ramen seasoning and veg pulp. Drizzle in sesame oil.

Serve with the eggs.