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Tofu and mushroom ramen

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Loaded with tofu, mushrooms and noodles, this vegetarian ramen recipe is full of flavour. Top with a soft boiled egg and enjoy!

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Tofu and mushroom ramen


  • 4 Coles Australian Free Range Eggs
  • 1 tbs vegetable oil
  • 300g firm tofu, thinly sliced
  • 8 cups (2L) Coles Japanese Inspired Mushroom & Miso Style Broth
  • 270g ramen noodles
  • 100g fresh shiitake mushrooms, sliced
  • 400g pkt frozen edamame, thawed, peeled
  • ½ sheet nori, finely shredded
  • 1 tsp sesame seeds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
  2. Step 2

    Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the tofu, in 2 batches, for 2 mins each side or until golden.
  3. Step 3

    Place the stock in a large saucepan. Bring to the boil over high heat. Reduce heat to medium. Add the noodles and mushroom to the pan. Cook, stirring occasionally, for 3 mins or until the noodles are tender. Add the edamame. Cook for 1 min or until heated through.
  4. Step 4

    Peel each egg and cut in half. Divide the noodle mixture evenly among serving bowls. Top with tofu, egg and nori. Sprinkle with the sesame seeds.