Mushroom and Tofu Ramen

A comforting, easy-to-make, delicious recipe that has turned your favorite college meal into a healthy dish. 

• Servings: 4
• Time: 30 mins
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Credit: plantifulemma.wordpress.com

Ingredients

• one carton of mushrooms, chopped (about 8 oz)
• one box of vegetable broth (16 oz)
• 3 tbsp minced garlic
• 1/2 cup soy sauce
• one 16oz packet of extra firm tofu
• ramen noodles (about 16 oz)
• teriyaki sauce
• sesame seeds

Directions

1. Preheat the oven to 350 °F and spray a baking sheet with non-stick oil.
2. Chop up the tofu into cubes and marinate in olive oil and teriyaki sauce. Bake in the oven for about 30 mins or until slightly crispy.
3. In a large saucepan, saute the chopped up mushrooms in a little bit of olive oil for about 5 mins or until slightly browned.
4. Add in the vegetable broth, soy sauce, 3 tbsps teriyaki sauce, 3 tbsps minced garlic, and 2 tbsps sesame seeds. Heat on medium heat until simmering
5. In a separate saucepan, cook the ramen noodles in boiling water for about 10 minutes.
6. In a bowl, combine the mushroom broth mix and ramen noodles. Top with tofu, avocado, spring onions, and sesame seeds.