Mushroom Ramen with Bakes Tofu

Ingredient List


6-8 cups Bone Broth
2 cups mixed mushrooms (i.e enoki, beech, shiitake, king trumpet and blue oyster)*
1 tbsp coconut or liquid aminos
¼ cup sliced green onion
1 tbsp or more fresh grated ginger
Sea salt
1-2 cups rice vermicelli noodles or Shirataki noodles

Baby Bok Choy

1 bag Chinese baby bok choy, washed and patted dry
2 tsp avocado oil
Sea salt and pepper
Dash of coconut aminos and ginger (optional)


  1.  Prepare Bone Broth if making.  Otherwise, combine 6-8 cups broth of choice along with remaining ramen ingredients (except noodles) in large stock pot.  Bring to a boil and allow to simmer.
  2. Meanwhile, prepare baby bok choy. Combine all ingredients in a large bowl.  Evenly spread on a parchment lined baking sheet.  Place in a 350 degree preheated oven for 15 minutes or until slightly browned and wilted.  Set aside.
  3. Prepare noodles in separate pot.
  4. Build Ramen bowl with a scoop of noodles, broth, bok choy and additional toppings (below)

Additional toppings: fresh cilantro, green onions, chicken, eggs, grass-fed beef or baked tofu, roasted baby bok choy, dash of sesame oil, sesame seeds and fresh squeezed lime.

*The best place to get a wide variety of mushrooms is at an Asian Market.  If you do not have access, you can find some at your local grocery store or can use dried Asian Mushrooms.


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