Step 1

Press the tofu to release any excess water

Step 2

Slice tofu into 1 -inch cubes

Step 3

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

Step 4

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

Step 5

Spray the crisper basket with non-stick spray

Step 6

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

Step 7

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

Step 8

Switch the Ninja Foodie to the “Pressure” function

Step 9

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

Step 10

Add the garlic and mushrooms

Step 11

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

Step 12

Cook for 10 minutes at high pressure

Step 13

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

Step 14

When it is safe to do so, open the lid

Step 15

Add 2 cups of water

Step 16

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

Step 17

Add the Ramen Noodles, cook for 3 minutes

Step 18

Carefully remove the pot from the Ninja Foodie

Step 19

Divide the broth and noodles into 2 large soup bowls

Step 20

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)

Step 21

Enjoy immediately