Mushroom Ramen


  • ½ block extra firm tofu, chopped into cubes
  • 1 small shallot, chopped
  • ½ medium cabbage
  • 2 green onions sliced
  • 2 cups shiitake mushrooms, sliced
  • 4 garlic cloves minced
  • 1 tablespoon white miso
  • 3 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 ½ tsp sesame oil
  • 6 cups. vegetable broth
  • Brown rice noodles
  • Cilantro and bean sprouts for garnish


  1. Sauté green onions, mushrooms and garlic with a bit of olive oil in a large skillet. Then, add the soy sauce, miso, syrup, sesame oil, and vegetable broth and bring soup to a boil, then reduce to a simmer and simmer for 10 minutes.
  2. -Next, add cabbage and tofu and simmer for 2-3 minutes
  3. -Add your cooked noodles to a bowl, slowly add your ramen mixture
  4. -Serve ramen with the rest of the  tofu, bean sprouts and fresh cilantro.
Mushroom Ramen

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