Tofu and mushroom ramen In Dish

Tofu and Mushroom Ramen

Main Course, Starter

Tofu and Mushroom Ramen

Tofu and Mushroom Ramen

8 servings


  • 2 tbsp vegetable oil
  • 2 medium carrots
  • 2 medium onions
  • 500 g fresh shiitake mushrooms. stemmed and sliced
  • 6 cloves garlic. peeled and crushed
  • 1 piece fresh ginger. peeled and chopped 2 inch piece
  • 70 ml light soy sauce
  • 900 ml vegetable stock
  • 400 g firm tofu
  • 1 package fresh ramen noodles
  • 8 spring onions
  • 8 sheets toasted nori 3 inch sheets
  • 4 tsp chilli oil


  1. Press the Sauté button on the Instant Pot and heat oil.
  2. Add carrots and onions to the pot and cook until tender, about 8 minutes.
  3. Add mushrooms and cook until they just soften, about 3 minutes, then add garlic, ginger, and soy sauce and cook until fragrant, about 30 seconds.
  4. Press the Cancel button and add stock and tofu to the pot, Stir well and deglaze the base of the pot.
  5. Secure the lid, then select pressure cook on high, and program the time for 6 minutes.
  6. When the timer beeps, quick-release the pressure. Open the lid and add ramen noodles.
  7. Leave the noodles to soften, then stir in the spring onions.
  8. Serve ramen in bowls with nori and chili oil for garnish.

Main Course, Starter

Instant Pot, Vegetarian