Tofu and Mushroom Ramen

Good for college kids trying to impress somebody or a quick family meal. Can be made in one pot, so that's nice. Save the ramen seasoning and make a really unhealthy dip with sour cream or Greek yogurt for later. Serve with Sriracha and soy sauce on the side.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 267 Calories

Ingredients

• 1 tablespoon butter
• 6 cups water
• 1 bunch green onions, chopped
• 1 tablespoon canola oil
• 2 medium carrots, julienned
• 1 tablespoon toasted sesame oil
• 1 (8 ounce) package mushrooms, chopped
• 1 tablespoon chicken soup base (such as Better than Bouillon®)
• ½ (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
• 1 medium shallots, minced
• 2 tablespoons red miso paste
• 4 (3 ounce) packages ramen noodles (flavor packets discarded)

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Distribute mushrooms and tofu amongst 4 bowls.

Step 5

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.

Step 6

Garnish each bowl with green onions and carrots.