Tofu and Mushroom Ramen

1. Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.

2. Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.

3. Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.

4. Distribute mushrooms and tofu amongst 4 bowls.

5. Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.

6. Garnish each bowl with green onions and carrots.

Tips:

The Better than Bouillon® chicken stock keeps for 2 years in the fridge so it's nice for anytime you want some stock. Same with the miso paste. You can vary the ingredients significantly by using fish base, shrimp, and whatever else you feel like throwing in the pot. Use your imagination, have fun, and share the results because I have plenty of miso and bullion base left.

Editors Note: Nutrition data for this recipe includes the flavor packet from the ramen package. The actual amount of sodium, etc. consumed will vary.