Miso mushroom ramen with soft boiled egg
- Serves: 4
- Prep: 20 mins
- Cook: 40 mins
- 1.5l good quality vegetable stock
- 50g dried shiitake mushrooms
- 300ml boiling water
- 1 brown onion, peeled, quartered
- 3 garlic cloves, crushed, peeled
- 50g ginger root, peeled
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 4 large British Lion eggs, soft boiled
- 300g firm tofu, cut to small buttons
- 2 tbsp sunflower oil
- 2 tbsp corn flour
- 1 head of pak choi
- 200g mixed mushrooms
- 1 tbsp butter
- 4 sheets of seaweed, soaked in water until soft
- 200g noodles of your choice, cooked according to instructions on packaging
- Sesame oil
- Heat up a griddle pan or heavy cast iron pan and grill the onion quarters and ginger until they get the burnt marks on each side and slightly soften.
- Pour the boiling water over the shiitake mushrooms and leave aside for at least 20 min.
- Heat up a tablespoon of sesame oil in a large pot and add ginger, onion and garlic to it. Fry for 30 seconds, constantly stirring. Pour the vegetable stock, mushrooms (with soaking water) over the onion/ginger/garlic mix. Bring to a boil and lower the heat. Simmer for 30 minutes.
- Whilst the broth is simmering prepare your toppings. In a shallow bowl mix the corn flour with a pinch of salt and use it to cover the tofu slices. Heat up the oil in a small frying pan and fry the tofu, 4-6 pieces at a time.
- Clean the pan and melt the butter. Fry the mushrooms with a generous seasoning of salt and pepper, until they turn brown and soften (roughly 5 minutes, depending on type of mushroom you are using).
- Fill a medium saucepan with salted water and bring to a boil. Separate the pak choi leaves and soak them in the boiling water for 1-2 minutes. Peel and cut the soft boiled eggs in half.
- After 30 minutes take the broth off the heat, mix in the miso paste and season with soy sauce. Strain through a sieve and transfer into deep serving bowls. Assemble with all the toppings and add sesame oil to taste.
See the boiled eggs how-to guide.
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