Mushroom and Tofu in Rameen

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Mushroom and Tofu in Rameen


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 3
  • 2 cups of assorted fresh mushrooms (button mushroom, Enoki mushrooms and

  • 2 tablespoon oil

  • 3 cloves garlic, minced

  • 1 medium onion, minced

  • 1 tablespoon freshly grated ginger

  • 1 cup carrots, sliced

  • 1 cup baby corn

  • 2 green onions, thinly sliced

  • 2 Bok choy, halved

  • 6 cups chicken stock

  • 1 breast slice of chicken

  • 2 teaspoons soy sauce

  • 1 tsp chilly powder

  • 1 tsp salt as per taste

  • 0.5 tsp cumin powder

  • 2 packages instant plain ramen noodles,

  • 1 1/2 tablespoons white miso paste

  • 1 tablespoon rice wine vinegar

  • 1 tsp Freshly ground black pepper, to taste

  • 2 soft boiled eggs, peeled and halved


  • Prepare the chicken marinate by combining the soy sauce, chilly, cumin and salt. Apply this mixture over the chicken and let it rest for 20 minutes
  • Heat oil in a large stockpot as add garlic, shallot and ginger, and cook until fragrant for about 2 minutes.
  • Add in the chicken stock, and miso paste, and bring to a boil. Add in the sliced carrots and reduce the heat and simmer until flavors blend well.
  • In the meantime, heat a pan with 1 spoon of oil. Cover any fry the chicken breast on a medium flame. In the same pan add the tofu and stir fry until it is golden from the sides. Stir in the button mushrooms, corn and bok choy until they are charred .
  • In the simmer stock stir in ramen noodles until they are just tender, about 3 minutes. Stir in rice wine vinegar, check for the seasoning by adjusting the pepper and salt to taste.
  • Serve it in bowl garnish with Enoki mushroom, boy choy, sliced chicken breast, soft boiled eggs and green onions.