Tofu and Mushroom Ramen

Prep Time

15 minutes

Cook Time

25 minutes

Servings

8 servings

Ingredients

2 tbsp

Vegetable Oil

medium Carrots, peeled and sliced

medium onions, peeled and chopped

18 ounces

fresh shiitake mushrooms, stemmed and sliced

6 cloves

garlic, peeled and crushed

1 piece

fresh ginger, peeled and chopped, 2 inch piece

1/4 cup

light soy sauce

4 cups

vegetable broth

1 block

firm tofu, drained and cubed, 14 ounce block

1 package

fresh ramen noodles, 12 ounces

scallions, cut into 1 inch pieces

8 sheets

toasted nori , 3 inch sheets

4 tsp

chili oil

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.