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Tofu and Mushroom Ramen Recipe

Tofu-and-Mushroom-Ramen-Adams

Tofu and Mushroom Ramen

Course Main Course, Starter
Cuisine Oriental, Thai
Servings 8

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 medium carrots peeled and sliced
  • 2 medium onions ,peeled and chopped
  • 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 drained and cubed
  • 1 package fresh ramen noodles 350g
  • 8 spring onions cut into 1 inch pieces
  • 8 sheets toasted nori 3 inch sheets
  • 4 tsp chilli oil

Instructions
 

  • Press the Sauté button on the Instant Pot and heat oil.
  • Add carrots and onions to the pot and cook until tender, about 8 minutes.
  • 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.
  • Press the Cancel button and add stock and tofu to the pot, Stir well and deglaze the base of the pot.
  • Secure the lid, then select pressure cook on high, and program the time for 6 minutes.
  • When the timer beeps, quick-release the pressure. Open the lid and add ramen noodles.
  • Leave the noodles to soften, then stir in the spring onions.
  • Serve ramen in bowls with nori and chili oil for garnish.
Keyword Instant Pot, vegetarian