Tofu And Mushroom Ramen Recipes

VEGAN RAMEN

Vegan ramen image

Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

Provided by Cassie Best

Categories Dinner, Main course, Soup, Supper

Time 25m

Number Of Ingredients 16

Ingredients

2 garlic cloves
thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
1½ tbsp white miso paste
1 tbsp neri goma (white sesame paste) or tahini
15g dried shiitake mushrooms
1l good-quality vegan stock
2 tbsp soy sauce
200g firm tofu, cut into chunky cubes
1 tbsp cornflour
1 tbsp veg or sunflower oil
100g (2 x nests) ramen or rice noodles
1 head pak choi, quartered
2 spring onions, finely sliced, white and green parts kept separate
25g ready-to-eat beansprouts
1 carrot, peeled and cut into fine matchsticks
sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

Steps:

Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium

TOFU AND MUSHROOM RAMEN

Tofu and Mushroom Ramen image

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.

Provided by Chef Lomax

Categories Ramen Noodles

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.7 g, Cholesterol 8.6 mg, Fat 16.5 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 1275.1 mg

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