Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
Distribute mushrooms and tofu amongst 4 bowls.
Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
Garnish each bowl with green onions and carrots.
| 267 | Calories |
| 17g | Fat |
| 22g | Carbs |
| 12g | Protein |
