Shiitake Mushroom & Tofu Ramen

Serves Prep Time Cook Time  Total Time
4 30 20 50


This vegan ramen is packed with a rich, umami flavor, but still gets a boost of freshness from the delicious microgreens from Little Wild Things. Our Sesame Tahini Dressing gives the tofu and shiitake mushrooms a delicious savory taste that will have you finishing every last drop of the bowl!         


2 squares Lotus Foods Forbidden Rice Ramen (or ramen of your choice)
1 block Tofu
1 ear or 1/3 cup Corn, frozen
8 oz Shiitake Mushroom
1 Bell pepper, sliced
4 Scallions, sliced
1 quart Broth, we used Trader Joe’s Miso Ginger Broth
1/4 cup & 1 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Brown Sugar
3 tbsp Sesame Oil
4 Radishes, thinly sliced for garnish
1 inch cube Ginger 
4 cloves Garlic
2 generous handfuls Little Wild Things Farmers Choice Microgreens
for Garnish Little Wild Things Edible Flowers
3 Tablespoons DRESS IT UP DRESSING Sesame Tahini Dressing


Start preparing the tofu by lightly pressing as much water out as you can, but be careful not to break it! Slice the tofu into 1/2 inch slices, and then in half to form squares. Set on paper towels to continue to dry. Prepare marinade in a bowl with 1/4 cup of soy sauce, 1 tablespoon of brown sugar, and 2 tablespoons of Sesame Tahini. Whisk together ingredients and then add tofu squares. Let sit for 20 minutes, stirring occasionally to ensure all of the tofu is marinated.
Prepare the shiitake mushrooms by rinsing, removing the stem, and slicing thinly. Mince garlic and ginger and set aside. Heat sesame oil in a large nonstick pan over medium heat and then add a sprinkle of garlic and ginger. Add mushrooms to pan and stir. After about 1 minute add a tablespoon of Sesame Tahini, stirring continuously until mushrooms are evenly coated and softened. Remove from heat and set aside.
Quickly rinse the pan to prepare to use again for tofu. Coat the pan with a drizzle of sesame oil, and when the oil is hot drop in the first batch of tofu. Drizzle some of the marinade over the top and cook for about 3 minutes on each side until browned and crunchy. Remove from pan and place onto paper towels.
Add a drizzle of sesame oil into a medium pot and turn heat to medium. Then, add the remaining ginger and garlic and stir until fragrant. Add broth of your choice and bring to a simmer. Taste and feel free to add a splash of soy sauce and/or rice vinegar until the broth bursts with flavor. Once you’re happy with the broth, add in the sliced bell pepper, corn, scallion, and shiitake mushrooms. Let them cook for a few minutes, until softened.
In another pan, boil water for the ramen. Prepare ramen according to package directions. After removing from heat, drain, and then add to pot with prepared vegetables and broth. Remove from heat, and then begin to assemble your bowls!
Add ramen and broth to a deep bowl. Top with slices of tofu, radish, a generous handful of microgreens, and a couple of edible flowers. Serve with chopsticks and a spoon.
If you're in the DC area and have access to Little Wild Things Microgreens, lucky you! If not, find a local microgreen producer or check out @Littlewildthings Instagram and they'll teach you how to grow your own.

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