Simple miso, tofu and mushroom ramen

Name: Simple miso, tofu and mushroom ramen
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 15g/½oz dried wild mushrooms, such as porcini; 1.4 litres/2½ pints just-boiled water; 2 tbsp dark soy sauce, plus extra to serve; 1 vegetable stock cube; 4 tbsp brown miso paste; 200g/7oz medium dried egg noodles; 396g pack firm tofu, drained, dried, cut into 8 rectangular slices; 2-3 tsp sunflower oil; 4 large free-range eggs; 150g/5oz chestnut mushrooms, thinly sliced; 2 pak choi, roots trimmed, leaves separated and washed; 100g/3½oz fresh beansprouts, rinsed and drained; 6 spring onions, trimmed, very thinly sliced; 50g/2oz roasted cashew nuts, roughly chopped; dried flaked chillies, to serve (optional)

Instructions

Prep:1hCook:30min

Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs. This meal provides 550 kcal, 33g protein, 45g carbohydrate (of which 4.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt per portion.

Updated at: Sat, 30 Aug 2025 11:38:17 GMT