Uploaded November 2025 | Updated September 2026, 4 days ago

---

Save 10% over on Squarespace: squarespace.com/minarome
Looking for quick, easy but still healthy dinner ideas? Fret not! I’ve got 5 lovely recipes to share with you in this video - perfect for busy weeknights to put together after work with little to no effort. 🍜

Tag me on instagram @mina_rome if you end up trying any of these! I wanna see!!

💌 Business Email: contact.minarome@gmail.com
📷My Instagram: instagram.com/mina_rome
✍Subscribe to my Substack: bit.ly/3Gu5UHA
📚My Cookbook amazon.de/-/en/Mina-Rome/dp/074405494X
→ order it anywhere there’s books, online or in bookstores
_____________________________________________________________
intro 0:00


⭐INGREDIENTS & NOTES⭐

#1 5 Minute Spicy Miso Noodles 0:25

1 tbsp white miso
1 tsp gochujang
1 ¼ tsp vegan butter
1 ½ tbsp light soy sauce
1 tbsp white wine vinegar or lime juice
1 tsp maple syrup
1-2 tsp roasted sesame seeds
1 ladle boiling hot noodle water (more if needed)
3-4 handfuls fresh baby spinach
1 serving udon noodles (i did a packet of fresh udon = 200g)

feel free to pair this with the tofu from recipe #4 !!

→ serves 1


#2 Cozy Black Bean Tomato Noodles 2:19

1 red onion
1 drizzle olive oil
1 can black beans, rinsed (400g = 14oz)
1 can chopped tomatoes (400g = 14oz)
⅓ vegetable broth cube (or ⅓ tsp veg broth powder)
1 tbsp vegan oyster sauce
1 heaping tbsp black bean paste = chunjang (춘장)
~ 125ml hot water (~ ½ cup)
1 tsp maple syrup (or agave, rice syrup)

1 medium bok choy
1 squeeze of lime
salt, seasoning for the veggies

1 serving udon noodles (i did a packet of fresh udon = 200g)
chopped spring onion, sesame seeds for the top

→ serves 1 in terms of noodles
→ serves 3-4 in terms of beans (like just cook up more noodles if this is for multiple people or reserve the rest of the beans for the next day)


#3 Cheesy Black Bean Quesadilla 4:49

make the tomato black beans from recipe #2

per quesadilla you’ll need:
1 medium to large tortilla of choice
5-6 tbsp tomato black beans from recipe #2
1 handful crumbled feta, vegan
1 handful crumbled shredded cheese, vegan
1-2 handfuls fresh baby spinach

for the bang bang type sauce:
1 ½ tbsp vegan mayonnaise
1 ½ tbsp sweet chili sauce
1 tbsp white wine vinegar
1 tbsp sriracha sauce (or to taste! can be hot so maybe start with less)
tiny pinch of salt
→ can be used as a salad dressing as well as seen in recipe #4


#4 Sticky Sriracha Tofu (using the boiled method) 6:48

300g firm tofu (10.5oz)
1 ½ tsp salt
about 3 cups water (more or less depending on the size of pot you use

! pad dry carefully with a paper towel after boiling and draining !

1 ½ tbsp cornstarch
1 tbsp veg oil

1 drizzle each: light soy sauce, ketchup, white wine vinegar, sriracha

2 servings cooked rice
1-2 cups shredded carrots
1 spring onion
1 handful sprouts
bang bang sauce from recipe #3

→ serves 2


#5 High Protein Mac and Cheese 8:53

1 small to medium yellow onion, roughly chopped
2-3 cloves garlic, peeled
1 handful cherry tomatoes or 1 medium to big tomato
1 drizzle of olive oil

2 servings of pasta of choice

for the sauce:
300g silken tofu (10.5oz)
1 tbsp white miso paste
1 tbsp white wine vinegar
1 tbsp vegan oyster sauce
½ cup (125ml) pasta water (more if needed)
salt, pepper to taste
optional:
1-2 handfuls plant based store bought feta or shredded cheese for serving
fresh chives, parsley, basil for serving

→ serves 2


MUSIC by
Intro by Dominic Fike: youtube.com/watch?v=0xwzWgjy3Sk
Keven: youtube.com/@beatsbykeven
Fluhalp: soundcloud.com/fluhalp/new_loops