White miso ramen with tofu and asparagud

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the noodle soup.

Step 2

Put the dried shiitake into a heatproof bowl, cover with 200ml of just-boiled water and leave to soak for 5 minutes.

Step 3

In a blender, blitz the mushrooms (with their soaking liquid), onion, garlic, ginger, miso, tahini, oil and soy sauce.

Step 4

Put a non-stick frying pan on a medium heat and, when hot, scrape the paste out of the blender and into the pan.

Step 5

Cook for 10 minutes, stirring frequently, then add the soy milk, little by little, until it's all mixed

Step 6

In - make sure it doesn't boil, or it may curdle - then add salt, if need be, and take off the heat.

Step 7

Next, cook the noodles according to the packet instructions, drain, rinse under cold water and drain again.

Step 8

Heat a tablespoon of oil in a large frying pan over a high flame

Step 9

When it's smoking hot, throw in the asparagus and edamame, leave for a minute, then turn and leave for a minute more, so both char a little

Step 10

Add the garlic, chilli, salt and lemon juice to the pan, stir for a minute.

Step 11

then transfer to a bowl.

Step 12

In the same pan, heat another tablespoon of oil if needed, then fry the tofu for a minute on each side, until golden and crisp (when it's ready, you'll be able to turn the cubes easily with a spatula).

Step 13

Add the soy sauce to the tofu and gently mix, then transfer to the asparagus bowl.

Step 14

To assemble, divide the noodles between four bowls.

Step 15

Reheat the miso soup if you need to, and share among the bowls.

Step 16

Lay some tofu cubes on one side of each bowl, share out the asparagus and edamame evenly, and serve hot