Simple miso, tofu and mushroom ramen

Simple miso, tofu and mushroom ramen
Summary Not available
Diet : Vegetarian
Total time : 30 mins
Check out this recipe
Print
0 from 0 votes

Simple miso, tofu and mushroom ramen

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Diet: Vegetarian
Keyword: 10-30 min, Healthy Vegetarian Recipes, Noodles
Person: 4
Calories: 1059kcal

Materials

  • 50 g wild mushrooms such as porcini
  • 200 ml water just-boiled
  • 2 tbsp soy sauce plus extra to serve
  • 2 stock cube
  • 4 tbsp miso paste
  • 600 g egg noodles
  • 250 g tofu cut into 8 rectangular slices
  • 2 sunflower oil
  • 4 free-range eggs
  • 100 tbsp mushrooms thinly sliced chestnut
  • 2 pak choi leaves separated and washed
  • 50 g fresh beansprouts rinsed and drained
  • 6 spring onion very thinly sliced
  • 10 cashew nuts roughly chopped
  • 1 tbsp flaked chillies to serve (optional)

Instructions

  • Put the dried mushrooms in a large, heavy-based saucepan and cover with the water
  • Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved
  • Set aside for 30 minutes to rehydrate and infuse
  • Meanwhile, half-fill a saucepan with water and bring to the boil
  • Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands
  • Drain well, then rinse under running water until cold
  • Half-fill the same pan with water and bring to the boil
  • Add the eggs to the boiling water and cook for 5 minutes
  • Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat
  • Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides
  • Turn off the heat but keep the pan on the hob so that the tofu stays warm
  • Stir the noodles into the mushroom broth and bring to the boil
  • Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes
  • Stir in the beansprouts and spring onions, remove from the heat
  • Drain the eggs then rinse under cold water
  • Crack and peel off the shells, cut in half
  • Divide the broth, noodles and vegetables between 4 serving bowls
  • Top with the tofu and eggs
  • Sprinkle over the cashew nuts and chilli flakes
  • Season with extra soy sauce

Notes

No extra notes

Nutrition

Calories: 1059kcal | Carbohydrates: 177g | Protein: 62g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 1528mg | Potassium: 2813mg | Fiber: 18g | Sugar: 23g | Vitamin A: 19150IU | Vitamin C: 215mg | Calcium: 659mg | Iron: 13mg

Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating