Ramen with Gourmet Mushrooms
This soul-satisfying miso ramen includes a delicious mix of late summer and early fall vegetables, from sweet corn to iron-rich spinach, all topped with seared tofu and a saute of shiitake and cremini mushrooms.
Servings
Produce
Carrot (Organic)
3 1.5 oz
Spinach (Organic)
2 1 oz
Garlic (Organic)
2 1 Clove
Green Beans
4 2 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Sweet Corn
2 1 Whole
Cremini mushrooms
2 1 oz
Shiitake mushrooms
2 1 oz
Protein & more
Brown rice ramen
1 0.5 Package
Extra firm tofu
1 0.5 Package
Pantry items
Olive oil
2 1 teaspoon
Sea salt
To Taste
Spice mix
Yellow Miso
4 2 oz
Prep ahead (optional)
a. Husk and cut kernels from cob. b. Snap and discard stem ends off green beans; snap beans bite-sized. c. Peel carrots and continue using peeler to cut ribbons. d. ¼” dice yellow onion. e. Slice mushrooms ½” thick. f. Mince garlic.
Instructions
1
Cook noodles:
a. In large saucepan over high heat, bring 6 cups water to boil.
b. Add brown rice noodles; stir immediately to prevent sticking.
c. Cook until al dente, about 10 minutes. Drain and set aside.
2
Meanwhile, cook tofu and mushrooms:
a. Drain and rinse tofu. Using paper towels, press out water. Slice tofu into 1”-thick “steaks.” Season with ½ tsp salt.
b. In medium sauté pan over medium-high heat, add 1 tbsp olive oil. Add tofu and cook until golden, about 2-3 minutes each side. Set aside.
c. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add gourmet mushroom mix (½” thick slices) and pinch of salt. Cook until caramelized, about 2-3 minutes.
3
Cook vegetable miso soup:
a. In the same saucepan you used to cook the noodles, add 2 tsp olive oil, garlic (mince), and onion (¼” dice). Cook over medium-high heat until onion is translucent, about 2 minutes.
b. Add carrots (peel skin, then peel into ribbons), green beans (snap and discard ends, snap beans in half), and corn (husk, cut kernels from cob). Cook 2-3 minutes.
c. Add 5 cups water (2½ cups for 2-person portion) and miso paste. Mix well. Cook at medium-high simmer until carrots and green beans are tender, about 10 minutes.
d. Remove from heat, stir in spinach and serve when wilted.
4
Serve:
a. Cut tofu into strips or cubes.
b. Divide brown rice noodles among bowls. Ladle vegetable miso soup over noodles. On top of noodles, layer tofu and gourmet mushrooms.
Chef's notes
Spice lovers can stir in chili bean paste when adding miso paste for extra heat.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX