Ingredients
8.5 c water
2 ramen noodle patties (any variety)
1.25 c carrots, julienned
3+ c mushrooms (any variety), sliced or halved
12 oz silken tofu (firm), cubed
4+ sheets seaweed, torn/chopped into pieces
6 green onions, sliced
3.5 tbsp miso (white)
2.5 tbsp ficken seasoning (-or- 2 vegetable bouillon cubes -or- an extra 1/2 tsp salt + a pinch of dried herbs)
Instructions
- Put 8c water on to boil, using a 4qt or larger pot.
- Prepare vegetables. Mix miso with 0.5 c water until it is well combined and there are not many clumps.
- When water boils, add ficken seasoning (or veg bouillon). Add carrots + mushrooms and return to a boil.
- Add ramen noodles. Set timer and cook according to package instructions (usually 2-5 minutes).
- Just before the timer goes off (or right after it does), drop in the tofu + seaweed + green onions. Swirl/stir gently (try not to break the tofu cubes apart). Turn off the heat.
- Enjoy! If you are going to store any leftovers, I recommend chilling the pot rapidly in an ice bath before refrigerating.