I hope you’re not getting tired of college and dorm-friendly recipes, but they can also be useful to anyone who just wants to a follow a simple, no-stress recipe!
This ramen is extremely tasty and only requires an instant pot and 30 min. of your time. No big mess, minimal ingredients, and cheap. With a flavorful broth, crispy tofu, and crunchy toppings this will sure satisfy your taste buds.
This recipe is…
- Dorm & College-friendly
- 100% vegan
- One-pot friendly
No big mess, minimal ingredients, and cheap. With a flavorful broth, crispy tofu, and crunchy toppings this will sure satisfy your taste buds.
- 1 tsp neutral-flavored oil
- 2 cloves garlic, minced
- 1/4 red onion, thinly sliced
- 1/4 cup sliced shiitake mushrooms
- Pinch of salt
- 2 cups vegetable broth
- 1 tbsp tamari (or any low-sodium soy sauce)
- 1/4 red bell pepper, thinly sliced
- 1 dried ramen square
- Shredded carrot
- Fresh cilantro
- Black sesame seeds
- 1/2 cup cubed baked tofu
Turn on instant pot. Press "Sauté" mode and wait to heat up completely. Add oil and garlic. Add a pinch of salt. Sauté for 1 min. until just turning golden. Add onion and cook until translucent. Add mushrooms and cook for an additional 3 min. until soft and they have lost some of their moisture.
Switch settings to 'soup/broth' and cook for 20 min. Add broth, tamari, and red bell pepper. Seal lid and let cook on 'high-pressure' setting for 10 min. Release pressure naturally for 5 min. then manually release the rest. Open and add noodles. Seal lid and cook for 3 min. more.
Let the pressure release naturally for 5 min. Then manually release the rest. Serve with shredded carrot, fresh cilantro, black sesame seeds, and baked tofu.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake tofu cubes for 30 min. until crispy.