Mushroom and tofu ramen

Mushroom and tofu ramen


Cut the tofu into cubes and marinate them in the Teriyaki sauce and black sesame seeds. Halve the king oyster mushrooms and score both sides in a diamond pattern. Put oil in a frying pan and place the mushroom halves flat side down before seasoning with salt and pepper. Once the mushrooms turn golden brown, turn them over and fry on the other side. Halve the shiitake mushrooms, if required, and fry in a saucepan with some oil until browned. Add the litre of water to the pan. Add in the miso paste, vegetable stock powder and soy sauce. Bring the broth to the boil and then leave to simmer. Put cold water in another saucepan, add two eggs, bring to the boil and cook for 8 minutes. Once cooked, cool the eggs with cold water, shell them and cut them in half. Fry the marinated tofu in a frying pan until golden brown. Add the rice noodles to the broth. Slice the spring onions into thin rings. Leave a few more minutes before pouring the hot broth and noodles into a bowl and placing all the toppings, including the spring onions and fried onions, on top.

For the marinade:

  • 4 tbsp Teriyaki sauce
  • 1 tbsp black sesame seeds



  • 200 g firm tofu
  • 3 king oyster mushrooms (approx. 100 g)
  • 100 g shiitake mushrooms
  • 2 eggs
  • 120 g rice noodles
  • 1 spring onion
  • 2 tbsp crispy fried onions
  • natural or sea salt
  • ground pepper
  • cooking oil


For the broth:

  • 1 l water
  • 4 heaped tsp dark miso paste
  • 2 tsp vegetable stock powder
  • 4 tbsp dark soy sauce

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