Recipes Pasta and Noodles Noodle Recipes Ramen Noodle Recipes Tofu and Mushroom Ramen Be the first to rate & review! 1 Photo 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. Submitted by Chef Lomax Published on April 7, 2022 Save Rate Print Share Close Add Photo Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 tablespoon canola oil 1 tablespoon toasted sesame oil 1 (8 ounce) package mushrooms, chopped ½ (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes 1 tablespoon butter 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) 1 bunch green onions, chopped 2 medium carrots, julienned Directions 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. Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute. 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. Distribute mushrooms and tofu amongst 4 bowls. 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. Garnish each bowl with green onions and carrots. Tips: The Better than Bouillon® chicken stock keeps for 2 years in the fridge so it's nice for anytime you want some stock. Same with the miso paste. You can vary the ingredients significantly by using fish base, shrimp, and whatever else you feel like throwing in the pot. Use your imagination, have fun, and share the results because I have plenty of miso and bullion base left. Editors Note: Nutrition data for this recipe includes the flavor packet from the ramen package. The actual amount of sodium, etc. consumed will vary. I Made It Print Nutrition Facts (per serving) 267 Calories 17g Fat 22g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 267 % Daily Value * Total Fat 17g 21% Saturated Fat 4g 18% Cholesterol 9mg 3% Sodium 1275mg 55% Total Carbohydrate 22g 8% Dietary Fiber 4g 14% Protein 12g 23% Potassium 569mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.