New Miso Vegetable Tofu Ramen


  • 4 whole dried shiitake mushrooms
  • 4 eggs
  • 2 tsp oil
  • 4 spring onions, sliced, tips shredded
  • 1 tbs finely grated ginger
  • 1 tbs miso paste
  • 1 litre salt-reduced vegetable stock or water
  • 270g dried ramen noodles
  • 1 cup frozen corn kernels
  • 1 bunch choy sum, stems sliced, leaves shredded
  • 250g silken tofu, diced
  • sriracha sauce, to serve (see Tip)


1. Place dried mushrooms in a heatproof bowl. Pour over 2 cups of boiling water. Soak for 10 minutes.

2. Meanwhile, bring a saucepan of water to boil. Gently lower eggs into water and boil for 5 minutes. Rinse under cold water and peel.

3. Heat oil in large saucepan over medium-high heat. Sauté onions, ginger and miso for 2 minutes or until soft. Gradually stir in stock to prevent miso from forming lumps and bring to the boil.

4. Add noodles and cook for 3 minutes, or until almost tender.

5. Thinly slice softened mushrooms and add to the pan with soaking liquid. Add corn, choy sum and tofu. Simmer for 1 minute or until noodles are tender. Top with shredded spring onion and halved eggs. Serve drizzled with sriracha sauce.

tip: if sriracha sauce is unavailable, use an unsweetened chilli sauce.

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