Simple miso tofu and mushroom ramen
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)
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