Tofu and Mushroom Ramen


  • 2 tablespoons vegetable oil
  • 2 medium carrots
  • 2 medium onions
  • 18 ounces fresh shiitake mushrooms
  • 6 cloves garlic
  • 1 piece fresh ginger
  • 1/4 cup light soy sauce
  • 4 cups vegetable broth
  • 1 block firm tofu
  • 1 package fresh ramen noodles
  • 8 scallions
  • 8 sheets toasted nori
  • 4 tsp chili oil
  • Press the Sauté button on the Instant Pot® and heat oil. Add carrots and onions to pot and cook until tender, about 8 minutes. Add mushrooms and cook until they just soften, about 3 minutes, then add garlic, ginger, and soy sauce and cook until fragrant, about 30 seconds. Press the Cancel button and add broth and tofu to pot. Stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 6 minutes.
  • When the timer beeps, quick-release the pressure. Open lid and add ramen noodles. Cook according to package directions. Press the Cancel button and stir in scallions. Serve ramen in bowls with nori and chili oil for garnish.
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