Tofu and Mushroom Ramen
Recipe information
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Cooking:
5 min.
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Servings per container:
4
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Source:

Ingredients for - Tofu and Mushroom Ramen

1. Canola oil - 1 tablespoon
2. Toasted sesame oil - 1 tablespoon
3. Mushrooms, chopped - 1 (8 ounce) package
4. Extra-firm tofu, cut into 1/2-inch cubes - ½ (16 ounce) package
5. Butter - 1 tablespoon
6. Shallots, minced - 1 medium
7. Water - 6 cups
8. Red miso paste - 2 tablespoons
9. Chicken soup base (such as Better than Bouillon®) - 1 tablespoon
10. Ramen noodles (flavor packets discarded) - 4 (3 ounce) packages
11. Green onions, chopped - 1 bunch
12. Carrots, julienned - 2 medium

How to cook deliciously - Tofu and Mushroom Ramen

1. Stage

Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.

2. Stage

Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.

3. Stage

Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.

4. Stage

Distribute mushrooms and tofu amongst 4 bowls.

5. Stage

Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.

6. Stage

Garnish each bowl with green onions and carrots.