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Shiitake and Tofu Veggie Ramen
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.
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Course Main Dish
Cook Time 17 minutes
Servings
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
Course Main Dish
Cook Time 17 minutes
Servings
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Cook the veggie ramen cup according to package instructions.
  3. In a plastic bag, add the tofu and corn starch and shake until the tofu is evenly coated.
  4. Add the sesame oil to a pan and fry the tofu on medium heat for 10 minutes or until tofu is evenly brown.
  5. 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.
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