Mushroom and tofu ramen

Mushroom and tofu ramen

Really love this recipe! It’s a veggie ramen because that’s what I prefer but I’d like to try out a pork ramen sometime.


  • Dried shiitake mushrooms
  • Garlic
  • Shallot
  • Ginger
  • Veg or chicken stock
  • White miso paste
  • Soy sauce
  • Sesame oil
  • Fresh assorted mushrooms, including shiitake
  • Leafy green like pak choi or cabbage
  • Ramen noodles
  • Rice wine vinegar
  • Tofu (I like the smoked one for this)
  • Spring onions
  • Eggs


  1. Soak the dried mushrooms in warm water until soft. Drain, reserving the mushroom water, and roughly chop the mushrooms.
  2. Heat sesame oil over medium heat. Add garlic, shallot, and ginger. Cook until soft and fragrant. Stir in dried mushrooms and cook until golden brown.
  3. Pour in reserved mushroom water, stock, miso paste, and soy sauce.
  4. Bring to a boil, cover, and simmer until flavours have blended, about 20 mins.
  5. While the broth simmers, heat sesame oil in a pan and cook your tofu – I cut it up thin and fry it for quite a while to get it nice and crispy. Set aside.
  6. Add assorted mushrooms and leafy greens to the pan, fry until softened.
  7. Soft boil your eggs – 6 minutes is about perfect. Then peel and set aside.
  8. Add ramen noodles to the broth and cook for about three minutes or until soft. Stir in rice wine vinegar, and extra soy sauce and pepper to taste.
  9. Assemble the ramen immediately by adding the mushrooms, leafy greens and tofu to the broth. Cut the egg in half carefully and place on top. Garnish with spring onions.
  10. Enjoy!