Mince the Haiku shiitake mushrooms.
In a large saucepan, heat a little bit of canola oil on medium heat. Brown tofu cubes for 3 to 4 minutes on all sides.
Add the onion and snow peas. Continue cooking for 2 minutes while stirring.
Add the chicken stock and the shiitake mushrooms. Bring to a boil.
Add the noodles and simmer for 3 minutes on low heat while occasionally stirring, until noodles are al dente.
Add soya sauce and stir.
Tofu and Shiitake Ramen Soup
Prep time: 10 minutes
Cooking time: 8 minutes
Servings: 4 servings