Magnificent Mushrooms: Tofu & Mushroom Ramen
Care of Andrea Howe, of glowingongreens.com
This year-round (fun)gi and the life of the dinner party is an ingredient everyone should have in their kitchens. Mushrooms are versatile and have the best seasonality due to their growing environment being in a greenhouse. Their famous umami flavour makes them a great addition to just about any savoury dish. Another bonus, they’re jam-packed full of a variety of nutrients.
Mushrooms are well known for being a natural source of vitamin D. Vitamin D is an essential vitamin, especially those living in the Northern hemisphere, like Canadians. This vitamin aids in bone strength and repair, and reduces the risk of osteoporosis. Additionally, studies show that adequate dietary vitamin D intake appears to reduce the risk of dying from certain cancers, including breast and colon. Mushrooms are a great source of B vitamins, which are known to have protective factors for the heart, red blood cell production, and maintaining healthy skin.
Mushrooms can be used as a meat replacement due to their chewy and tender texture. Try them in veggie burgers, mushroom loaves, or in this savoury tofu and mushroom ramen recipe.
Tofu and Mushroom Ramen
– 1L vegetable stock
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tbsp minced ginger
– 2 tbsp white miso paste
– 1 tbsp tahini
– 1 tsp sesame oil
– 5-7 shiitake mushrooms, chopped
– 1 head broccoli florets
– 2 heads bok choy
– 2 green onions
– ½ red pepper, julienne
– ½ block of firm tofu, cubed
– 100g ramen noodles, cooked separately according to package instructions
– Garnish: crushed peanuts, fresh cilantro, sesame oil, rice vinegar
1. In a large pot, add vegetable stock, soy sauce, minced garlic, minced ginger, miso paste, tahini, and sesame oil. Whisk together. Add mushrooms and bring to a boil.
2. Once boiling, add broccoli and bok choy and bring to a simmer.
3. Simmer until broccoli is tender. Add green onion, red pepper, and tofu.
4. Serve broth over ramen noodles and top with garnishes.