May 09, 2022

Shiitake and Tofu Veggie Ramen

Name: Shiitake and Tofu Veggie Ramen
Ingredients: 1/2 block extra firm tofu cut into cubes; 1/2 cup corn starch; 1 tbsp sesame oil; 1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup; 1/2 baby bok choy; 3 shiitake mushrooms; 1 tbsp chopped green onion; 1 egg; 1 tsp sesame seeds

This shiitake and tofu veggie ramen cup is rich and deep in flavor. This easy ramen noodles recipe is so hearty even your meat loving friends won't miss the meat. We took our Vegetarian Vegetable cup noodles and added baby bok choy, soft boiled egg, shiitake mushrooms and lightly breaded tofu.

First things first: make a perfect soft-boiled egg to top your ramen bowl. Prep a cup of Mike's Mighty Good vegetarian vegetable ramen.

While that's cooking, coat tofu cubes in cornstarch and fry in sesame oil until golden brown. Once the ramen is ready, throw in bok choy to the hot broth to cook for a minute or so before serving.

Assemble your bowl: add the shiitake mushrooms, tofu, green onions, soft boiled egg and sesame seeds to the ramen and bok choy.

Mike’s Mighty Good noodles are steamed, not fried. By starting with the best noodles, you’ll get a perfect bowl of ramen.

Looking to stock up on ridiculously awesome instant ramen? Shop all our Mike’s Mighty Good craft ramen flavors on our site.

Check out our blog for more information, follow us on Instagram to stay up-to-date on the latest and greatest in the fabulous world of ramen noodles, and watch our TikTok videos for recipe inspiration and visual walkthroughs.

Plus, take a look at all our instant ramen recipes on our blog.

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Shiitake and Tofu Veggie Ramen

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Ingredients

1/2 block extra firm tofu cut into cubes
1/2 cup corn starch
1 tbsp sesame oil
1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
1/2 baby bok choy
3 shiitake mushrooms
1 tbsp chopped green onion
1 egg
1 tsp sesame seeds

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Directions

Add water to a pot to cover the egg by 1 inch. Bring to a bowl and then add the and lower the heat to a simmer. Cook the egg for 6 1/2 min. Then run the egg under cold water for 20-30 seconds.
Cook the veggie ramen cup according to package instructions.
In a plastic bag, add the tofu and corn starch and shake until the tofu is evenly coated.
Add the sesame oil to a pan and fry the tofu on medium heat for 10 minutes or until tofu is evenly brown.
Assemble the bowl by placing the bok choy into the broth and letting it cook for 30 seconds. Then add the shiitake mushrooms, tofu, green onions, soft boiled egg and sesame seeds. Then slurp up and Savor the Good.