Go Back
+ servings
Overhead view of a bowl of mushroom ramen soup with carrots, spinach, and topped with crispy tofu.
Print Recipe
5 from 1 vote

Soothing Mushroom Ramen Soup w/ Crispy Tofu

Bianca and Sascha say, "After exhausting days at work, there's only one option that brings us back all the comfort in the world: soup. This is why we came up with this Asian-style mushroom ramen soup. We love the combination of spinach and mushrooms!"
Copyright 2018 by Bianca Haun and Sascha Naderer. Reprinted with permission from Bianca Haun, Sascha Naderer, and Skyhorse Publishing.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Entree
Cuisine: dairy free, nut free, vegan
Servings: 2
Calories: 362kcal

Ingredients

  • 1 teaspoon sesame oil
  • 3 cups (300 g) mushrooms (sliced)
  • 1 carrot (peeled and sliced)
  • 1 scallion (thinly sliced) (plus more for garnish)
  • 1/2 teaspoon soy sauce (plus more to taste)
  • 1 cup (100 g) frozen or 2 cups (200 g) fresh spinach
  • 3 cups (750 ml) water
  • 1 tablespoon miso paste (plus more to taste)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 8 slices firm tofu
  • 2 portions (125 g) vegan ramen noodles

Instructions

  • In a large pot with sesame oil, add in the sliced mushrooms, carrot, and scallion. Add soy sauce and let it cook until the mushrooms have lost most of their water. Then, add in the spinach, water, and 1 tablespoon miso paste. Give it a good mix, and let it cook for about 5 to 10 minutes until the carrots are soft. Set aside.
  • Meanwhile, heat a large pan with the canola oil and season it with the salt and curry powder. Tilt the pan until spices and oil are combined, then add the tofu slices. Cook on medium to high heat for about 8 to 10 minutes until golden brown on one side, then flip and repeat. 
  • Add the ramen noodles into the soup for a few minutes until soft. Add more miso paste and soy sauce to taste.
  • Once the ramen noodles are soft, pour the soup into bowls, add the pan-roasted tofu, and top with a few freshly cut scallions.

Notes

~Veggie Inspired Notes: I used coconut aminos instead of soy sauce. You could also use tamari if you have that. I used avocado oil in place of the canola oil. And I pressed my tofu before slicing into bite size pieces. 
 
 

Nutrition

Calories: 362kcal | Carbohydrates: 32g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1293mg | Potassium: 307mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8300IU | Vitamin C: 19.8mg | Calcium: 160mg | Iron: 3.4mg