Ingredients
- 50g dried shiitake mushrooms
- 150g flavoured tofu
- 4 boiled eggs
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- 2 tbs sesame oil
- 3 cloves garlic, crushed
- ginger, cut into 3cm-piece, peeled, finely grated
- 1/4 cup red miso paste
- 1L vegetable stock
- 270g ramen noodles
- 1 bunch bok choy, ends trimmed, leaves separated
- shredded nori sheet
- chopped spring onion
- (optional extras) coriander, dried onions, kimchi
Method
- Place mushrooms in a bowl. Cover with 2 cups boiling water. Set aside until required.
- Combine 1/2 cup water, soy and vinegar in a saucepan. Bring to the boil over high heat. Remove pan from heat and add tofu and bok choy. Set aside stirring occasionally.
- Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and ginger, then cook, stirring, for 2 minutes or until light golden.
- Strain mushrooms, reserving liquid. Roughly chop mushrooms and add to pan with reserved liquid, miso paste, and stock.
- Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 5 minutes to allow flavours to infuse.
- Meanwhile, cook noodles according to packet instructions. Drain and divide noodles into bowls.
- Ladle over broth mixture. Top with halved eggs, sesame seeds, spring onion, nori and optional extras.Serve.
Product used in recipe
- Obento - Yaki Nori For Sushi
