Recipe
Tofu & Shiitake Ramen
A warming Japanese-style ramen with miso broth, crisp-edged tofu, shiitake mushrooms and greens.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Pat the tofu dry and season it lightly with salt and pepper. Heat the cooking oil in a large saucepan or deep frying pan, then fry the tofu for 6–8 minutes, turning, until golden on several sides. Transfer to a plate.
Add the garlic, ginger and shiitake mushrooms to the same pan. Cook for 2–3 minutes until the mushrooms soften and the aromatics smell fragrant.
Pour in the hot vegetable stock. Whisk the miso paste with a ladleful of the stock in a small bowl, then stir it back into the pan with the soy sauce. Simmer gently for 8 minutes.
Add the ramen noodles and pak choi to the broth. Cook for the time stated on the noodle packet, or until the noodles are just tender and the greens are cooked through.
Return the tofu to the pan and stir in the sesame oil. Taste the broth and adjust with salt and pepper if needed.
Divide the noodles, greens, tofu and broth between four bowls. Finish with the sliced spring onions and serve immediately.
Notes
Use vegetarian stock and check the miso and soy sauce are suitable if cooking for a strict vegetarian or gluten-free diet.
About this recipe
This Japanese-style ramen builds a savoury miso broth around shiitake mushrooms, springy noodles and tender pak choi. Golden tofu adds substance while ginger, garlic, soy and sesame keep the bowl bright and rounded.
It is a straightforward one-pot meal: prepare the toppings, simmer the broth, then cook the noodles and greens just before serving so they keep their texture.
