Tofu and Mushroom Ramen
Fresh shiitake mushrooms and soy sauce give this ramen a balanced umami, or savory, flavor, without using any meat. For a vegan version, look for egg-free fresh ramen noodles at the Asian market, or replace the noodles with finely shredded Napa cabbage.
Servings Prep Time
8servings 15minutes
Cook Time
25minutes
Servings Prep Time
8servings 15minutes
Cook Time
25minutes
Ingredients
  • 2tablespoons vegetable oil
  • 2 medium carrotspeeled and sliced
  • 2 medium onionspeeled and chopped
  • 18ounces fresh shiitake mushroomsstemmed and sliced
  • 6cloves garlicpeeled and crushed
  • 1piece fresh gingerpeeled and chopped, 2 inch piece
  • 1/4cup light soy sauce
  • 4cups vegetable broth
  • 1 block firm tofudrained and cubed, 14 ounce block
  • 1 package fresh ramen noodles12 ounces
  • 8 scallionscut into 1 inch pieces
  • 8 sheets toasted nori3 inch sheets
  • 4tsp chili oil
Instructions
  1. Press the Sauté button on the Instant Pot® and heat oil. Add carrots and onions to 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 broth and tofu to pot. Stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 6 minutes.
  2. When the timer beeps, quick-release the pressure. Open lid and add ramen noodles. Cook according to package directions. Press the Cancel button and stir in scallions. Serve ramen in bowls with nori and chili oil for garnish.
Recipe Notes

PER SERVING
CALORIES: 260
FAT: 9g
PROTEIN: 12g
SODIUM: 635mg
FIBER: 4g
CARBOHYDRATES: 34g
SUGAR: 5g

*Manual and Pressure Cook buttons are interchangeable