Simple Miso, Tofu And Mushroom Ramen
This nourishing and flavorful vegetarian noodle soup is a delightful blend of earthy and savory tones. The rich mushroom-infused broth serves as a comforting base for tender noodles, crispy tofu, and a colorful array of vegetables such as chestnut mushrooms, pak choi, and fresh beansprouts. Finished with a protein boost from boiled eggs and a satisfying crunch from roasted cashews, this dish is sure to warm both body and soul with its delicious balance of textures and flavors.
— Constant Cookbook
Ingredients
- 15g/½oz dried wild mushrooms
- 1.4 litres/2½ pints just-boiled water
- 2 tbsp dark soy sauce
- 1 vegetable stock
- 4 tbsp brown miso
- 200g/7oz medium dried egg noodles
- 396g pack firm tofu
- 2-3 tsp sunflower oil
- 4 large free-range eggs
- 150g/5oz chestnut mushrooms
- 2 pak choi
- 100g/3½oz fresh beansprouts
- 6 spring onions
- 50g/2oz roasted cashew
- dried flaked chillies
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.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
Nutrition
- Calories: 550kcal
- Carbohydrate Content: 45g
- Fat Content: 27g
- Fiber Content: 6g
- Protein Content: 33g
- Saturated Fat Content: 5.7g
- Sugar Content: 4.5g
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