Simple miso, tofu and mushroom ramen

Summary Not available

  • 50 g wild mushrooms (such as porcini)
  • 200 ml water (just-boiled )
  • 2 tbsp soy sauce (plus extra to serve)
  • 1 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 onions (very thinly sliced)
  • 10 cashew nuts (roughly chopped)
  • 1 tbsp flaked chillies (to serve (optional))
  1. Put the dried mushrooms in a large, heavy-based saucepan and cover with the water

  2. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved

  3. Set aside for 30 minutes to rehydrate and infuse

  4. Meanwhile, half-fill a saucepan with water and bring to the boil

  5. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands

  6. Drain well, then rinse under running water until cold

  7. Half-fill the same pan with water and bring to the boil

  8. Add the eggs to the boiling water and cook for 5 minutes

  9. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat

  10. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides

  11. Turn off the heat but keep the pan on the hob so that the tofu stays warm

  12. Stir the noodles into the mushroom broth and bring to the boil

  13. 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

  14. Stir in the beansprouts and spring onions, remove from the heat

  15. Drain the eggs then rinse under cold water

  16. Crack and peel off the shells, cut in half

  17. Divide the broth, noodles and vegetables between 4 serving bowls

  18. Top with the tofu and eggs

  19. Sprinkle over the cashew nuts and chilli flakes

  20. Season with extra soy sauce

No extra notes


Leave a Reply

Your email address will not be published.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