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Tofu and Mushroom Ramen
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elevate ramen with tofu and mushrooms, skipping the flavor packet for a healthier twist.
Ingredients:
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 (8 ounce) package mushrooms, chopped
  • 0.5 (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
  • 1 medium shallots, minced
  • 6 cups water
  • 2 tablespoons red miso paste
  • 1 tablespoon chicken soup base (such as Better than Bouillon®)
  • 4 (3 ounce) packages ramen noodles (flavor packets discarded)
  • 2 medium carrots, julienned
Instructions:
  • In a 6-quart stockpot over medium-high heat, warm the canola and sesame oils until hot. Cook mushrooms and tofu for 5 minutes until golden brown. Remove from heat.
  • Melt butter in the hot pot, swirling until almost melted. Add shallot and cook until fragrant, around 1 minute.
  • In a pot, combine water, miso paste, and chicken base. Stir until dissolved. Bring to a boil over medium-high heat, then reduce heat and simmer for 3 to 5 minutes.
  • Divide the mushrooms and tofu evenly into 4 bowls.
  • Bring the pot of liquid to a vigorous boil, gently add the ramen bricks one by one, ensuring each one boils for 1 minute. Using a ladle, carefully lift each brick from the broth and place it in a serving bowl. Pour more broth over the noodles to keep them cooking.
  • Sprinkle each bowl with fresh green onions and julienned carrots for a vibrant presentation.

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