Tofu and Mushroom Ramen
Description
This quick and easy ramen noodle recipe with tofu and mushroom disregards the flavor packet and is hence much healthier.
Ingredients
•
1 tablespoon canola oil
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1 tablespoon toasted sesame oil
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1 (8 ounce) package mushrooms, chopped
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1/2 (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
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1 tablespoon butter
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1 medium shallots, minced
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6 cups water
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2 tablespoons red miso paste
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1 tablespoon chicken soup base (such as Better than Bouillon®)
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4 (3 ounce) packages ramen noodles (flavor packets discarded)
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1 bunch green onions, chopped
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2 medium carrots, julienned
Directions
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.
2
Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
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.
4
Distribute mushrooms and tofu amongst 4 bowls.
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.
6
Garnish each bowl with green onions and carrots.