Ingredients
4
4 servings
- •1 tablespoon canola oil
- •1 tablespoon toasted sesame oil
- •1 (8 ounce) package mushrooms, chopped
- •0.5 (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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 267
- Carbohydrate: 22g
- Fat: 17g
- Fiber: 4g
- Protein: 12g
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