This wonderful ramen is an adaptation of a recipe by our friend Ellie. It features fried tofu, pak choi, and fresh veggies, but can also be simplified by skipping the tofu and pak choi. The recipe serves 2.
1: Pour 2 tsp of sesame oil into a wok on medium heat.
2: Add the shallot and garlic and fry for 5 minutes. Transfer the cooked shallot and garlic to a blender and leave it to one side.
3: Turn the heat up and pour the remaining 2 tsp of sesame oil into the wok. Add the mushrooms and fry for 12-15 minutes until cooked.
4: Coat the tofu squares in cornflour, then fry with a splash of vegetable oil in a hot pan for 6-8 minutes until crispy. Add the pak choi to the pan for the final few minutes.
5: Cook the noodles as per the packet instructions.
6: Add a third of the fried mushrooms to the blender with the fresh ginger, miso paste, and vegetable stock and blend until smooth.
7: Pour the broth into the wok and heat through. Season to taste with extra salt.
8: To serve, add the noodles, followed by the broth, then top with the pak choi, tofu, and your chosen toppings: sliced carrot, spring onion, a drizzle of chilli oil, and a sprinkle of sesame seeds.
