SIMPLE MISO, TOFU AND MUSHROOM RAMEN
Ingredients
- 15g/½oz dried wild mushrooms
- such as porcini
- 1.4 litres/2½ pints just-boiled water
- 2 tbsp dark soy sauce
- plus extra to serve
- 1 vegetable stock cube
- 4 tbsp brown miso paste
- 200g/7oz medium dried egg noodles
- 396g pack firm tofu
- drained
- dried
- cut into 8 rectangular slices
- 2-3 tsp sunflower oil
- 4 large free-range eggs
- 150g/5oz chestnut mushrooms
- thinly sliced
- 2 pak choi
- roots trimmed
- leaves separated and washed
- 100g/3½oz fresh beansprouts
- rinsed and drained
- 6 spring onions
- trimmed
- very thinly sliced
- 50g/2oz roasted cashew nuts
- roughly chopped
- dried flaked chillies
- to serve (optional)
Directions
- 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.
