Mushroom Ramen Bowls

These Mushroom Ramen Bowls are loaded with fresh mushrooms, tofu, garlic and homemade broth. Garnished with a soft boiled egg, green onions, cilantro, sambal oelek and lime wedge for one epic bowl!

Course Soups, Stews & Chilis

Cuisine Japanese

Keyword bowls, easy, mushrooms, noodle, ramen, tofu, vegetarian

Prep Time 25 mins

Cook Time 15 mins

Additional Time 30 mins

Total Time 1 hr 10 mins

Servings servings

Calories 549

Author Laurie McNamara

Ingredients

FOR THE BOWLS:

2 teaspoons olive oil extra light
8 ounces shiitake mushrooms stems removed and discarded, then sliced
8 ounces cremini or a medley of mushrooms, stems removed and discarded, then sliced
4 cloves garlic minced
kosher salt
white pepper
7 ounces tofu extra firm, pressed and diced (see notes)
6 cups vegetable broth unsalted or chicken if not vegetarian
8 ounces ramen noodles dried

FOR THE TOPPINGS:

enoki mushrooms for serving
4 soft boiled eggs for serving
green onions sliced into 1-inch pieces, for serving
cilantro leaves minced
lime wedges for serving
sambal oelek chili garlic sauce or sriracha

Instructions

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.

Notes

*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.

Nutrition