Not sure about the taste of tofu? In this miso ramen, it’s fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours – delicious
Prep:10 mins
Serves 4
5 tbsp miso paste2 tbsp soy sauce2.5cm piece ginger, grated12 shiitake mushrooms225g smoked tofu, cut into 4 slices2 tbsp liquid aminos or tamari250g soba noodles16 ears baby corn1 tbsp vegetable oil8 baby pak choi200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook thoroughly until steaming hot throughout)2 red chillies, finely sliced on an angle2 spring onions, finely sliced on an angle4 tbsp crispy seaweed2 tbsp black sesame seeds1 tbsp sesame oil, to finish
STEP 1Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.STEP 2Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.STEP 3Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.STEP 4Add the baby corn to the miso broth and cook for a further 4 mins.STEP 5Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.STEP 6As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.STEP 7Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
