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a wide cozy bowl of vegan mushroom ramen with dark earthy broth, sliced shiitake mushrooms, golden tofu cubes and wilted spinach over noodles, on a rustic table, natural light, shallow depth of field, landscape orientation

Vegan Tofu and Mushroom Ramen

Mushroom broth with tofu and noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 14 oz firm tofu cubed
  • 8 oz shiitake mushrooms sliced
  • 6 cups vegetable broth
  • 3 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 12 oz ramen noodles
  • 2 cups baby spinach
  • 2 tbsp vegetable oil

Method
 

  1. Pan-fry the tofu cubes in oil until golden and crisp on all sides, then set aside.
  2. In a pot, saute the mushrooms, garlic, and ginger until softened and fragrant.
  3. Pour in the vegetable broth and soy sauce and simmer 15 minutes.
  4. Stir the spinach into the broth until just wilted.
  5. Cook the noodles separately, divide into bowls, ladle over the broth and mushrooms, and top with crispy tofu.

Notes

Press the tofu for 10 minutes first so it crisps up instead of steaming.