Making the base stock the day before ensures a deep, satisfying flavour; this dish is a sure-fire hit with my vego friends!
Serves: 4
INGREDIENTS
2 tablespoons miso paste
5 cups good-quality vegetable stock
20 grams dried shiitake mushrooms
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon chilli flakes
1 teaspoon honey
2 tablespoons vegetable oil
300 grams firm tofu
250 grams mixed oyster and fresh shiitake mushrooms
500g ramen noodles (or egg/udon/soba noodles)
To serve
1 bunch bok choy, trimmed, separated into leaves
150 grams enoki mushrooms
4 soft-boiled eggs (7 minutes is usually spot on), halved
finely chopped Chinese chives or spring onions
2 tablespoons spicy chilli
bean paste
toasted sesame seed
METHOD
Put the miso paste and stock into a large saucepan and whisk to combine. Add the dried mushrooms, ginger, soy sauce, sesame oil, chilli flakes and honey and bring to a boil. At this point I cool my stock and refrigerate it overnight, allowing time for the flavours to develop, but if you're pressed for time you can carry on. Bring the stock to a simmer.
Slice the tofu into pieces and press between kitchen towels. Heat the oil in a large frying pan and cook the tofu for 3-4 minutes on each side until golden. Set aside. Add the mushrooms to the same pan and cook for 4-5 minutes over a medium-high heat.
Put the noodles into the hot stock for 5 minutes. Divide the bok choy, stock and noodles between serving bowls. Top with tofu, cooked mushrooms, enoki, boiled eggs, Chinese chives, chilli bean paste and sesame seeds.
Cook’s note: To reheat the eggs, while still in the shells, drop into rapidly boiling water for 2-3 minutes, drain and peel.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.