Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons peanut oil ((or high-heat oil of choice), divided)
  • 4 ounces fresh shiitake mushrooms, (stemmed, cleaned, and sliced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 2 scallions, (chopped, white and green parts separated)
  • 6 cups low sodium vegetable broth
  • 4 tablespoons soy sauce, (divided)
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil, (divided)
  • 1 (14 ounce or 400 gram) package extra firm tofu, (drained, pressed, and cut into 1/2-inch cubes)
  • 4.25 ounces dried ramen noodles ((half of a 9.5 ounce package))
  • 1 cup julienne cut carrot ((about 2 carrots))
  • 1 cup frozen shelled edamame, (thawed)
  • Toasted sesame seeds, (for serving)

Instruction

  • Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring them just once or twice, until they just begin to soften and brown. Watch them carefully to avoid burning.
  • You can add a dash more oil to the pot if it seems very dry at this point. Give it a minute to heat up, then add the garlic, ginger, and white parts of scallions. Sauté the aromatics for about a minute, until they become very fragrant.
  • Stir in the broth and 2 tablespoons of soy sauce. Raise the heat and bring the liquid to a boil. Lower the heat and allow everything to simmer for about 30 minutes.
  • While the broth simmers, prepare the tofu. Begin by stirring the remaining 2 tablespoons of soy sauce together with the brown sugar and 1/2 teaspoon of sesame oil in a small bowl. Stir until the sugar is dissolved.
  • Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.
  • When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping about halfway through, until browned and crispy.
  • Pour the sauce over the tofu and gently flip the pieces a few times to coat them with sauce. Let the tofu continue cooking for about a minute, until most of the liquid reduces. Remove the tofu from the skillet and transfer it to a plate.
  • Bring a medium pot of water to a boil. Cook the noodles according to the package directions, then drain them into a colander and rinse them with cold water.
  • After the broth has simmered for 30 minutes, add the carrot. Continue simmering for about a minute, until the carrot just begins to soften. Remove the pot from heat.
  • Stir the remaining 1/2 teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.
  • Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.
  • Top each bowl with the green parts of your scallions and sesame seeds. Serve.