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))
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
No extra notes