Ramen Recipe – Tofu and mushroom ramen

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 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


  • 4 Coles Australian Free Range Eggs
  • 1 tbs vegetable oil
  • 300g firm tofu, thinly sliced
  • 8 cups (2L) Coles Japanese Inspired Mushroom & Miso Style Broth
  • 270g ramen noodles
  • 100g fresh shiitake mushrooms, sliced
  • 400g pkt frozen edamame, thawed, peeled
  • 1/2 sheet nori, finely shredded
  • 1 tsp sesame seeds, toasted


This recipe Contains gluten , peanuts , tree nuts , soy and sesame.


  • Step 1
    Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
  • Step 2
    Meanwhile, 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.
  • Step 3
    Place 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.
  • Step 4
    Peel 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.

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