Loaded with tender shiitake mushrooms and crispy sesame tofu in a savory veggie broth, this shiitake mushroom ramen is packed to capacity with flavor!

This ain’t your regular bowl of college dorm-room ramen! More like pay $15 + a bowl for in a restaurant, only we’re eliminating that part and making it all in the comfort of your own kitchen today.
While I love a good meat-loaded ramen, it’s high time we gave this classic noodle dish the vegetarian twist it absolutely deserves! Enter, shiitake mushrooms and crispy sesame tofu.
Heck, you can even make these bowls vegan if you want to! Just eliminate the soft-boiled egg and you’re in business.

This ramen may look like a pain to pull together but I’m here to tell you that this is absolutely do-able for a weeknight! The broth comes together fast and you can make it almost entirely while you’re waiting for the tofu to bake.
Don’t even get me started on how bomb the leftovers are, gee whiz…
This Ramen features…
- A rich and savory vegetable broth
- Tender ramen noodles
- Soft and flavorful shiitake mushrooms and wilted kale
- Crispy sesame-baked tofu
- All the ramen toppings you can dream up including soft-boiled eggs, green onions, sriracha, and more

Making the Ramen
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Tofu
- Sesame oil
- Soy sauce
- Cornstarch
- Sesame seeds
- Vegetable oil
- Shiitake mushrooms
- Ginger
- Garlic
- Vegetable broth
- Brown sugar
- Sriracha hot sauce
- Ramen
- Kale
How to Prep Tofu
Prepare the tofu for pressing by cutting the tofu in half width-wise. Lay the two tofu slabs in a single layer on a kitchen towel, place another kitchen towel on top, arrange on a plate, and place a sheet pan on top.
Now place something heavy on top of the sheet pan (like a bowl of fruit or a medium-weight book) and allow to sit for 30-60 minutes. Once the tofu has been pressed, you’re ready to dice it into cubes and proceed with cooking.
Why press tofu? Even extra-firm tofu is packaged in liquid and removing some of this liquid ensures that the tofu will cook up crispy.

Tips for Perfect Ramen
- Saute shiitake mushrooms – this builds a flavor base for the broth and gets the mushrooms perfectly tender.
- Use fresh garlic and ginger – these two aromatic ingredients add so much flavor to the broth.
- Add hot sauce to taste – you can make the broth as mild or as spicy as you wish.
- Add ramen and kale offheat – these ingredients will only take a few minutes to get perfectly tender offheat without the risk of overcooking.
Recipe Variations
Try these ideas for a different twist on this ramen.
- Use other mushrooms – any type of mushroom will work in this ramen including button, bella, oyster, or cremini. You can also use several different kinds.
- Add meat – try adding shredded cooked chicken, turkey, or sautéed beef strips.
- Make it vegan – skip the soft-boiled eggs for a vegan-friendly ramen.
Choosing Your Toppings
Ramen is a blank canvas for so many creations! I recommend a few of our favorites in the recipe and more below –>
- Soft-boiled eggs
- Green onions
- Cilantro
- Sesame seeds
- Red pepper flakes
- Hot sauce
- Chili oil
- Nori
- Crispy garlic or onions

Trust me, you won’t be missing the meat whatsoever in these loaded ramen bowls! The tender shiitake mushrooms provide the perfectly savory element to the broth and all that crispy sesame tofu on top gives it an incredible texture contrast.
Word to the wise: don’t go light on the toppings here or you’re doing ramen night wrong.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More hearty soups to add to your menu next!
Shiitake Mushroom Ramen with Crispy Sesame Tofu
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Crispy Sesame Tofu
- 1 block (12 oz) extra-firm tofu, pressed 30-60 minutes to remove moisture
- 1 tablespoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Shiitake Mushroom Ramen
- 1 tablespoon vegetable oil
- 8 oz shiitake mushrooms, thinly sliced
- 1 tablespoon grated fresh ginger
- 3 medium cloves garlic, minced
- 6 cups vegetable broth (or beef broth if non-vegetarian)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon sriracha hot sauce (optional)
- 2 packages (3 oz each) instant ramen, spice packets discarded
- 2 cups firmly-packed chopped fresh kale
- Soft-boiled eggs, sliced green onions, hot sauce, and red pepper flakes for serving
Instructions
Crispy Sesame Tofu
- Preheat oven to 425F. Grease a large sheet pan well and set aside.
- In a medium bowl, toss all tofu ingredients until evenly coated and season with salt and pepper to taste. Spread in an even layer on prepared sheet pan.
- Bake tofu at 425F 20-25 minutes until golden-brown and crispy, shaking pan halfway through baking. Set aside for a moment.
Shiitake Mushroom Ramen
- In a medium pot or Dutch oven, heat oil until shimmery. Add shiitake mushrooms and sauté 2-3 minutes until tender. Add ginger and garlic and let cook 1 additional minute until fragrant.
- Add vegetable broth, soy sauce, brown sugar, and hot sauce to pot and bring to a simmer. Remove from heat and stir in ramen and kale and fold until ramen and kale are tender.
- Season ramen with salt and pepper to taste and serve with crispy tofu, soft-boiled eggs, green onions, hot sauce, and red pepper flakes on top. Enjoy!
Leave a Reply