Ninja Foodi Mushroom Tofu Ramen

This Mushroom Tofu Ramen is an easy, cozy, meatless meal that is packed with protein and nutrients, it’s made with a rich mushroom broth and crispy tofu. 

Mushroom Tofu Ramen

Over on Instagram last week I shared that I will be focusing on mostly healthy, but of course still delicious recipes for the month of January! I asked if you had any requests for specific recipes and I got a lot of responses requesting meatless, vegetarian dinner ideas. Luckily, this Mushroom Tofu Ramen fits that bill and I already had it cued up ready to go! I have some more meatless recipes planned for January, as well as a variety of other healthy recipes. I also wanted to let you know that I created a new category called “meatless meals” under my recipes menu, it has nearly 50 meatless recipes, you can check it out here!

Last week I also shared the top performing recipes of 2019, and at the top of the list was my Quick Instant Pot Pork Belly Ramen for Two! Given it’s popularity, I figured more ramen recipes needed to be on the docket for 2020! First up is this Mushroom Tofu Ramen! It’s a vegetarian ramen recipe made with a rich, ginger, mushroom broth and is topped with crispy, flavorful tofu.

Mushroom Tofu Ramen


Do I need a Ninja Foodi?


This Mushroom Tofu Ramen is easy to make in the Ninja Foodi because you can crisp the tofu on the “air crisp” function and use the pressure function to make a rich, flavorful mushroom broth. But, if you don’t have a Ninja Foodie, don’t fret! There are 3 parts to the recipe, first is crisping the tofu, which you can do in any air fryer OR you can bake it in the oven. Air fried tofu will work slightly better because you are able to get it a little more crispy which helps it to stand up better when you add it to the ramen, but it will still work with oven baked tofu. The second part is making the rich, mushroom ramen broth. This step can be done in any pressure cooker, including the Instant Pot. There is actually no difference between making the broth in a Ninja Foodi vs. an Instant Pot or other pressure cooker. Pressure cooking the broth cooks the mushrooms as well as extracts flavor making it rich and complex. The 3rd part is boiling the Ramen Noodles, which can be done in either the Ninja Foodi or the Instant Pot on the Sear/Sauté mode, this function will bring the broth to a boil so you can easily cook the noodles.


Mushroom Tofu Ramen

What Kind of Tofu Should I use?


Extra Firm, brick style tofu works best for this recipe. Soft, silky tofu will crumble and fall apart, so go for the extra firm. It is also so important that you press the tofu before air frying or baking it. Tofu is usually packaged in water to keep it fresh. When you press tofu, you release any excess water that it is holding. If you try to crisp tofu without pressing it, it will come out mushy. For ease, you can use a tofu press (I use this one) or you can DIY a press by wrapping the tofu in paper towels and pressing it under something heavy (like a cookbook with a few canned goods on top) for at least 30 minutes and up to 4 hours (you may need to change the paper towels, depending on how much water the tofu is releasing).


How to Garnish Mushroom Tofu Ramen


You will split the broth and noodles into large soup bowls and then top each with a generous amount of crispy tofu. A little bit of chopped green onion sprinkled on top gives the dish a dash or fresh flavor. To truly round out the ramen, I recommend adding 1 halved marinated soft boiled egg to each bowl. This is totally optional, but I think it takes it to the next level and adds a lot of flavor. This is my favorite recipe for Japanese Marinated Soft Boiled Eggs. Finally, to finish it off, sprinkle with a pinch of black sesame seeds.


Mushroom Tofu Ramen

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Ninja Foodie Mushroom Tofu Ramen

  • Author: Sprinkles and Sea Salt
  • Yield: 2-3 bowls 1x


This Mushroom Tofu Ramen is an easy, cozy, meatless meal that is packed with protein and nutrients, it’s made with a rich mushroom broth and crispy tofu. 




1 16oz block extra firm tofu

2 tbsp olive oil




4 cups Miso Ginger Broth*


4 cups Vegetable Broth + 1 tbsp minced ginger

2 cloves garlic, crushed

8oz baby bella mushrooms, sliced

1 1oz package dried Shitake mushrooms

2 cups water

1 package Ramen Noodles, flavor packet discarded

1/4 cup green onion

2 Japanese Marinated Soft Boiled Eggs (optional)

Black sesame seeds, for garnish (optional)



Press the tofu to release any excess water

Slice tofu into 1 -inch cubes

In a medium sized bowl, toss the tofu cubes in olive oil and season with salt and pepper

Turn Ninja Foodie on “Air Crisp” function, preheat for 5 minutes at 400°F

Spray the crisper basket with non-stick spray

Place tofu in the basket, “crisp” for 15 minutes, tossing the tofu every 5 minutes so it crisps evenly

When tofu is done, remove the basket and set it aside


Switch the Ninja Foodie to the “Pressure” function

Pour the miso ginger broth into the pot (or pour in the vegetable broth and mix in the ginger)

Add the garlic and mushrooms

Seal the pot with the pressure cook lid, make sure the pressure valve is set to “seal”

Cook for 10 minutes at high pressure

You may use quick or slow natural release to release the pressure

When it is safe to do so, open the lid

Add 2 cups of water

Switch to the “sear/sauté” function, liquid will quickly come to a boil

Add the Ramen Noodles, cook for 3 minutes

Carefully remove the pot from the Ninja Foodie

Divide the broth and noodles into 2 large soup bowls

Top each with a generous amount of tofu, green onions, 1 halved Japanese Marinated Soft Boiled Egg (optional) and a sprinkle of black sesame seeds (optional)

Enjoy immediately


*Found at Trader Joe’s

Mushroom Tofu Ramen may also be made with an air fryer (for the tofu) and a pressure cooker (for the broth), the Ninja Foodie is not necessary. And if you do not have an air fryer you can bake the tofu in the oven (400°F for 30-35 minutes, flipping once half way through).

  • Category: Ramen
  • Method: Ninja Foodie

Keywords: #ninjafoodieramen, #mushroomtofuramen, #ramenrecipes, #homemaderamen, #meatlessmeals

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Mushroom Tofu Ramen

If you make this Mushroom Tofu Ramen let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!


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