This ramen bowl is gluten-free, dairy-free, and vegetarian. If you prefer chicken or fish over tofu, feel free to swap that out in this recipe! For this recipe, I used Lotus Foods brand purple potato & brown rice ramen noodles. This whole meal was ready in under 30-minutes!
1/2 block extra-firm tofu (can sub with 1 boneless, skinless chicken breast or shrimp)
1 cup mushrooms, sliced
1 package (2.8 oz) ramen noodles (I used Lotus Foods Rice Ramen)
2 cups low-sodium vegetable broth (or water if using soup packet from Lotus Foods)
1 Tbsp oil
1 Tbsp low-sodium soy sauce (or tamari for gluten-free)
optional toppings: scallions, black sesame seeds
1. To make soft boiled eggs, fill a small pot with water. Add the eggs and bring to a boil. Boil eggs for 6 minutes, remove immediately and place in a bowl with ice cold water. Once cooled, crack shell, peel, and slice down the middle.
2. Press tofu and cut into bite-size pieces. Add oil to a skillet and warm on medium-high heat. Add tofu and sliced mushrooms and saute until lightly browned. Can also add minced garlic if desired. Turn heat down to very low and add in soy sauce, tamari, or liquid aminos.
3. Cook noodles according to package directions. If using Lotus Foods brand, add 2 cups water to a small pot. Bring to a boil and add in the noodles and soup pack. Let simmer for about 4 minutes. Remove from heat and pour into bowl - topping with the tofu, mushrooms, egg, and any other additional veggies. Sprinkle scallions and black sesame seeds on top and enjoy!