green onionssliced into 1-inch pieces, for serving
lime wedgesfor serving
sambal oelekchili garlic sauce or sriracha
Bring a medium pot to boil and cook ramen noodles according to package directions. Drain and divide among bowls.
Meanwhile, heat olive oil in a dutch oven over meidum-low heat. Add cremini and shiitake mushrooms (or mushrooms of your choice), garlic and a pinch of kosher salt. Stir and sauté for 5 mintues or until tender. Transfer to a bowl and set off to the side.
Add the pressed tofu into the dutch oven. Stir and coo 1 to 2 minutes. Divide among the bowls.
Add broth to the pot and any excess mushroom liquids that have accumulated in the bowl. Stir and heat throughly until hot. Season with kosher salt and white pepepr, to taste.
Divide mushrooms among the bowls. Ladel hot broth over top.
Garnish with enoki mushrooms, soft boiled egg, green onions, cilantro, lime wedges and sambal oelek, if desired.
*HOW TO PRESS TOFU: Wrap tofu in a clean kitchen towl and place into a rimmed metal baking sheet. Place a cutting board or dinner plate on top and weigh down with heavy cans. Press for 30 minutes.