Spicy Mushroom and Tofu Mazemen
Published March 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Canola or vegetable oil
- 8ounces mushrooms (such as cremini, button or shiitake), sliced
- Salt and pepper
- 1(14- to 16-ounce) package extrafirm tofu, drained and crumbled into ½-inch chunks
- 4baby bok choy (about 12 ounces), each trimmed and cut into 4 pieces through the stem
- 12ounces dried ramen noodles
- 2scallions, thinly sliced
- ¼cup Chinese or Japanese sesame paste, or tahini
- 8teaspoons chile crisp
- 4teaspoons white (shiro) miso paste
- 4teaspoons soy sauce
- Just-boiled water
For the Mazemen
For the Sauce
Preparation
- Step 1
Prepare the mazemen: Heat a large skillet on medium-high. When hot, add 1 to 2 tablespoons of oil, along with the mushrooms. Season with salt and pepper. Cook, tossing occasionally, until the mushrooms have softened, with golden edges, 4 to 5 minutes. Remove from the pan.
- Step 2
Drizzle the pan with another 2 tablespoons of oil, add the tofu and cook over medium-high, tossing occasionally, until golden, 5 to 7 minutes. (The tofu will break up more as you toss it, which is fine.)
- Step 3
Meanwhile, bring a large pot of salted water to a boil. Add the baby bok boy and cook for 1½ to 2 minutes, until the stems are just tender and the leaves are bright green. Using tongs, remove the greens from the water and place in a colander.
- Step 4
To the same pot of water, add the ramen noodles and cook according to packet instructions, until just tender.
- Step 5
Meanwhile make the sauce: In a large bowl, add the sesame paste, chile crisp, miso paste, soy sauce and ½ cup just-boiled water; whisk to combine.
- Step 6
Drain the noodles. Add them to the sauce and, using tongs or chopsticks, toss everything together until the noodles are coated. (If the sauce is very thick, add another tablespoon or two of just-boiled water to help loosen up the noodles.)
- Step 7
Divide the noodles evenly among serving bowls and top each with the baby bok choy, mushrooms and tofu. Top with scallions, toss everything together and serve immediately.
Private Notes
Comments
Instead of 4 teaspoons of miso and soy, I used 3 of both and added 2 teaspoons of honey and 2 teaspoons of rice vinegar to manage the saltiness (could sub those for any sweet and sour liquid). Otherwise; perfect for a simple weeknight.
Should have thought this through befire I started: major SODIUM bomb! Even with Lower sodium Soy sauce and miso, chili crisp no way I could justify this one:(
It’s okay for different people to say that the flavor was too salty. That’s their opinion and some people do need low sodium diets. The comments section is for people to share their opinions and variations.
I loved it 5 stars but my wife is not a ramen tofu mushroom fan. All tick my boxes. Halved it to make it for 2 and followed recipe (unusually!) except added some snow peas and cooked mushrooms with tofu after a few minutes of cooking tofu (because I didn’t read recipe carefully enough!). Will save to repeat. My first attempt at onsen tomago eggs was just ok but a little too firm, so I can improve on that. Great and easy recipe.
I can't tell you how many times I've made this, so, so good. I'd never used Chinese sesame paste before, so much better than tahini here. I made it as written a few times, then made a few changes. In addition to the fresh mushrooms I use some dried/reconstituted shitakes and add the soaking water to the pot to cook the vegs and ramen. I add snow peas and also crisp up the tofu in the oven with a bit of oil and sesame seeds while everything else cooks.
Made it pretty much written the first time. Second time shook it up by subbing kale for bok choy and soba noodles for ramen. I think I would take someone’s suggestion about chopping tofu and roasting it. I made it in a non-nonstick pan and the good crunchy stuff remained on the bottom of the pan.