Tofu and mushroom ramen – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup added with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity. On thisartikels, we will share the ramen recipe: Tofu and mushroom ramen 
Ready in 20 minutes – this delicious tofu and mushroom ramen is healthy, quick and satisfying!
About Tofu and mushroom ramen
0:10 Prep 0:10 Cook 4 Servings Easy
Inggredients
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4 Coles Australian Free Range Eggs
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1 tbs vegetable oil
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300g firm tofu, thinly sliced
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8 cups (2L) Coles Japanese Inspired Mushroom & Miso Style Broth
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270g ramen noodles
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100g fresh shiitake mushrooms, sliced
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400g pkt frozen edamame, thawed, peeled
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1/2 sheet nori, finely shredded
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1 tsp sesame seeds, toasted
Note
This recipe Contains gluten , peanuts , tree nuts , soy and sesame.
Method
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Step 1Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
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Step 2Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the tofu, in 2 batches, for 2 mins each side or until golden.
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Step 3Place the stock in a large saucepan. Bring to the boil over high heat. Reduce heat to medium. Add the noodles and mushroom to the pan. Cook, stirring occasionally, for 3 mins or until the noodles are tender. Add the edamame. Cook for 1 min or until heated through.
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Step 4Peel each egg and cut in half. Divide the noodle mixture evenly among serving bowls. Top with tofu, egg and nori. Sprinkle with the sesame seeds.
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See you later, as always happy cooking.