Tofu and Mushroom Ramen

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Tofu and Mushroom Ramen
cuisine icon Cuisine
Asian, Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 260
FAT: 9g
PROTEIN: 12g
SODIUM: 635mg
FIBER: 4g
CARBOHYDRATES: 34g
SUGAR: 5g","*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 8 servings, asian, block firm tofu, chili oil, contributed, cook 25 min, easy, fresh ginger, fresh shiitake mushrooms, garlic, instant pot ramen, instant pot ramen recipe, instant pot recipe, instant pot recipes, light soy sauce, main course, medium carrots, medium onions, modern, package fresh ramen noodles, prep 15 min, pressure cook, pressure cooker recipes, ramen recipe, sauté, scallions, sheets toasted nori, vegetable broth, vegetable oil, vegetarian

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
8 servings
Ingredients
  • 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
Instructions
  • 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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