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Simple miso, tofu and mushroom ramen-bbc food

栏目: 菜谱 / 发布于: / 人气:2.09W
Simple miso, tofu and mushroom ramen-bbc food的做法步骤图

Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs.

This meal provides 550 kcal, 33g protein, 45g carbohydrate (of which 4.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt per portion.

用料  

see below

Simple miso, tofu and mushroom ramen-bbc food的做法  

  1. Ingredients
    15g/½oz dried wild mushrooms, such as porcini
    1.4 litres/2½ pints just-boiled water
    2 tbsp dark soy sauce, plus extra to serve
    1 vegetable stock cube
    4 tbsp brown miso paste
    200g/7oz medium dried egg noodles
    396g pack firm tofu, drained, dried, cut into 8 rectangular slices
    2-3 tsp sunflower oil
    4 large free-range eggs
    150g/5oz chestnut mushrooms, thinly sliced
    2 pak choi, roots trimmed, leaves separated and washed
    100g/3½oz fresh beansprouts, rinsed and drained
    6 spring onions, trimmed, very thinly sliced
    50g/2oz roasted cashew nuts, roughly chopped
    dried flaked chillies, to serve (optional)

  2. Method
    Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse.
    Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold.
    Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes.
    Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm.
    Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a

小贴士

Recipe Tips
Tip 1: Frying the tofu gives it a firmer texture and added flavour, but you can gently warm the tofu in the simmering stock if you prefer. This recipe also works well with marinated tofu.

Tip 2: If any of your dried mushrooms are on the large side, finely slice them after soaking.

Tags：Mushroom Ramen Miso Tofu simple
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