Tofu and Mushroom Ramen

Prep Time
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"From one of national supermarkets and their free monthly magazine and their ramen noodle special."

Original recipe yields 4 servings


  • Serving Size: 1 (1018.8 g)
  • Calories 1232.4
  • Total Fat - 43.8 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 934.4 mg
  • Sodium - 872.5 mg
  • Total Carbohydrate - 152.9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 6 g
  • Protein - 62.4 g
  • Calcium - 517.9 mg
  • Iron - 14.6 mg
  • Vitamin C - 58.5 mg
  • Thiamin - 0.5 mg

Step 1

Cook the eggs in a saucepan of boiling water for 7 minutes for soft-boiled or until cooked to your liking and refresh under cold water.

Step 2

Meanwhile, heat the oil in a medium frying pan over medium heat and cook the tofu, in 2 batches, for 2 mins each side or until golden.

Step 3

Place the stock in a large saucepan and bring to the boil over high heat and then reduce heat to medium and now add the noodles and mushroom to the pan and cook, stirring occasionally, for 3 minutes or until the noodles are tender and then add the edamame and cook for 1 minute or until heated through.

Step 4

Peel each egg and cut in half and divide the noodle mixture evenly among serving bowls and top with tofu, egg and nori and sprinkle with the sesame seeds.

Tips & Variations

No special items needed.