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  • Servings:
  • Calories:
  • Protein:
  • Fiber:


  • 2Tbsp canola oil

  • 2 onions

  • A large piece of ginger

  • 10 cloves of garic

  • 12 cups veggie broth

  • .25 cups soy sauce

  • .5oz dried shiitake mushrooms

  • 1Tbsp miso paste

  • 2 blocks of tofu

  • 2 Tbsp of canola oil

  • 16oz ramen noodles

  • 4tsp sesame oil

  • Green onions


  • Dice the onions, giner, and garlic. Sauté with the canola oil until slightly browned.
  • Deglaze with 2 cups of broth, then add remaining 10 cups.
  • Add soy sauce, shiitake mushrooms, and miso paste. Simmer for 20 minutes.
  • Cut tofu into slices, cook in a pan. Work in batches if needed to fit in the pan. Season with salt and pepper while cooking.
  • Cook the noodles according to packaging instructions. Drain and wash, then toss them sesame oil. Work in batches if needed.
  • Serve the noodles topped with tofu, with drained broth on top. Sprinkle with green onions.