Simple Miso, Tofu and Mushroom Ramen

A rich miso and mushroom broth served with golden fried tofu, soft-boiled eggs, noodles, and crunchy vegetables.

Vegetarian Healthy Japanese Mushroom Tofu Ramen

Estimated Nutrition

Calories

550

kcal / serving

2200 kcal total

Carbs

45g

per serving

180 g total

Fat

27g

per serving

108 g total

Protein

33g

per serving

132 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dark Soy Sauce

plus extra to serve

piece

Vegetable Stock Cube

tbsp

Brown Miso Paste

Dairy

piece

Egg

large free-range

GrainsCereals

Egg Noodles

medium dried

LegumesPulses

396

Tofu

firm, drained, dried, cut into 8 rectangular slices

Liquids

1.4

Water

just-boiled

NutsSeeds

Cashew Nut

roasted, roughly chopped

pinch

Chili Flakes

dried flaked chillies, to serve

OilsFats

Sunflower Oil

2-3 tsp

Vegetables

Wild Mushrooms

dried, such as porcini

150

Chestnut Mushroom

thinly sliced

piece

Pak Choi

roots trimmed, leaves separated and washed

100

Beansprout

fresh, rinsed and drained

piece

Spring Onion

trimmed, very thinly sliced

Method

Boil eggs in a separate pan for 5 minutes.

Serve broth and noodles in bowls topped with tofu, eggs, cashews, and chilli flakes.

Boil noodles for 3-4 minutes until tender, then drain and rinse with cold water.

Peel and halve the eggs.

Stir in beansprouts and spring onions before removing from heat.

Combine dried mushrooms, 1.4 litres of water, soy sauce, stock cube, and miso in a pan and infuse for 30 minutes.

Add noodles to the broth, bring to a boil, then simmer with chestnut mushrooms and pak choi for 2-3 minutes.

Fry tofu in oil for 3-4 minutes per side until golden-brown and keep warm.