Shiitake Miso Ramen with Soft-Boiled Tofu
Miso ramen simmered with vegetable stock, miso, soy sauce, ginger, shiitake mushrooms, and golden tofu slices.
- 200 g ramen noodles
- 200 g firm tofu
- 150 g shiitake mushrooms
- 3 tbsp miso paste
- 800 ml vegetable stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 10 g fresh ginger
- 3 pieces spring onions
- 100 g sweetcorn kernels
- 2 pieces nori sheets
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works β- Step 1
Cut tofu into thick slices, slice mushrooms, grate ginger, slice spring onions
- Step 2
Heat sesame oil in large pan, fry tofu slices 3 minutes each side until golden
- Step 3
Remove tofu, add mushrooms to same pan, cook 4 minutes until tender
- Step 4
In small bowl, whisk miso paste with 100ml hot stock until smooth
- Step 5
Add remaining stock to pan with mushrooms, bring to simmer
- Step 6
Stir in miso mixture, soy sauce and grated ginger, simmer 3 minutes
- Step 7
Cook ramen noodles according to packet instructions, drain
- Step 8
Divide noodles between bowls, pour over hot broth and mushrooms
- Step 9
Top with sliced tofu, sweetcorn, spring onions and torn nori sheets
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