Making the base stock the day before ensures a deep, satisfying flavour; this dish is a sure-fire hit with my vego friends!
Serves: 4
INGREDIENTS
2 tablespoons miso paste
5 cups good-quality vegetable stock
20 grams dried shiitake mushrooms
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon chilli flakes
1 teaspoon honey
2 tablespoons vegetable oil
300 grams firm tofu
250 grams mixed oyster and fresh shiitake mushrooms
500g ramen noodles (or egg/udon/soba noodles)
To serve
1 bunch bok choy, trimmed, separated into leaves
150 grams enoki mushrooms
4 soft-boiled eggs (7 minutes is usually spot on), halved
finely chopped Chinese chives or spring onions
2 tablespoons spicy chilli
bean paste
toasted sesame seed
METHOD
Put the miso paste and stock into a large saucepan and whisk to combine. Add the dried mushrooms, ginger, soy sauce, sesame oil, chilli flakes and honey and bring to a boil. At this point I cool my stock and refrigerate it overnight, allowing time for the flavours to develop, but if you're pressed for time you can carry on. Bring the stock to a simmer.
Slice the tofu into pieces and press between kitchen towels. Heat the oil in a large frying pan and cook the tofu for 3-4 minutes on each side until golden. Set aside. Add the mushrooms to the same pan and cook for 4-5 minutes over a medium-high heat.
Put the noodles into the hot stock for 5 minutes. Divide the bok choy, stock and noodles between serving bowls. Top with tofu, cooked mushrooms, enoki, boiled eggs, Chinese chives, chilli bean paste and sesame seeds.
Cook’s note: To reheat the eggs, while still in the shells, drop into rapidly boiling water for 2-3 minutes, drain and peel.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.