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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.