Ingredients
- 1 x packet soba or ramen noodles
- 2 cups vegetable stock
- 1/2 block silken tofu
- 100 grams enoki mushrooms
- 3 x stalks broccolini
- 1 x boiled egg (medium)
- 6 x vegetable gyoza
- Sprinkle of furikake
- Couple of slices of pickled ginger chopped into thin strips
- Optional - squeeze of yuzu kosho
Method
- Boil egg to medium firmness using your preferred method, once cooled, peel and halve
- Cook enoki in a little oil then set aside
- Blacken broccolini in a frypan then set aside (you will cook this further a little later on)
- Follow directions on the packet to prepare gyoza as per your preference (steamed or fried)
- Heat stock then add noodles and tofu, break up the noodles so they move freely and roughly chop the tofu
- Add broccolini to the stock mix and cook until desired texture, mix in the enoki
- Ladle half the stock, noodle, tofu, enoki and broccolini into a bowl, top with three gyoza and half an egg, then sprinkle with furikake and half the pickled ginger
- Add a squeeze of yuzu kosho to the edge of the bowl for some extra spice
Product used in recipe
- OBENTO - OBENTO SOBA NOODLES
