Tofu and Mushroom Ramen

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

Fresh shiitake mushrooms and soy sauce give this ramen a balanced umami, or savory, flavor, without using any meat. For a vegan version, look for egg-free fresh ramen noodles at the Asian market, or replace the noodles with finely shredded Napa cabbage.

Cuisine

Asian, Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

15 min

Cook Time

25 min

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.

Notes

PER SERVING
CALORIES: 260
FAT: 9g
PROTEIN: 12g
SODIUM: 635mg
FIBER: 4g
CARBOHYDRATES: 34g
SUGAR: 5g
*Manual and Pressure Cook buttons are interchangeable