Mushroom and Tofu Ramen Mushroom and Tofu Ramen
Prep 20 minutes
Total 2 hours 15 minutes
Serves
US | Metric
Ingredients
To make the broth
  • 2 carrots, diced into cubes
  • 2 onions, diced
  • 1 leek, chopped
  • 1 bulb of garlic broken into cloves
  • 2 star anise
  • knob of ginger, peeled and roughly chopped
  • 500 g mushrooms, roughly chopped
  • salt and pepper, for seasoning
  • olive oil, drizzle for roasting
  • 1.5 litres of cold water
  • 3 tbsps light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsps white miso
Ramen contents
  • 2 eggs
  • 250 g shiitake mushrooms, sliced
  • 100 g forestiere mushrooms, sliced
  • 2 nests of egg noodles (or Soba would be better)
  • 175 g silken tofu, cubed
  • 6 ready-made Itsu veggie gyozas
  • sesame seeds, garnish
  • spring onions, finely sliced for garnish
  • red chillies, finely sliced for garnish
  • salt and pepper for seasoning
Mushroom and Tofu Ramen

This mushroom broth is so hearty, comforting and delicious!

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  1. To make the broth add all the ingredients to a roasting dish with salt and toss with olive oil. Roast for 1 hour 10 mins at 180 degrees fan, stirring occasionally then transfer to a large casserole dish.
  2. Add 1.5 litre of cold water, the light and dark soy sauce, white miso to the dish and bring to a gentle boil for 30 minutes. Strain through a sieve into another pan and keep that going just below a simmer.
  3. In a separate pan of boiling water add the eggs and boil for 6 minutes exactly (keep this water for later) then plunge into ice cold water to prevent them cooking further.
  4. Whilst the eggs are cooking heat a griddle pan over a high heat and dry griddle the mushrooms. Once cooked, removed from the heat.
  5. In the same water the eggs were cooked in add the noodles and cook for 4 mins.
  6. Whilst the noodles are cooking, add the tofu and gyozas to the broth and cook for 3 minutes. Check for seasoning.
  7. Plate up in a bowl with the drained noodles to the side, the gyozas and tofu to the other side and then pour over the broth.
  8. Gently cut the eggs in half and place on top then garnish with a sprinkle of sesame seeds, spring onions and red chillies.
Mushroom and Tofu Ramen Mushroom and Tofu Ramen
Mushroom and Tofu Ramen

This mushroom broth is so hearty, comforting and delicious!

favorite
print
like
Prep 20 minutes
Total 2 hours 15 minutes
Serves
US | Metric
Ingredients
To make the broth
  • 2 carrots, diced into cubes
  • 2 onions, diced
  • 1 leek, chopped
  • 1 bulb of garlic broken into cloves
  • 2 star anise
  • knob of ginger, peeled and roughly chopped
  • 500 g mushrooms, roughly chopped
  • salt and pepper, for seasoning
  • olive oil, drizzle for roasting
  • 1.5 litres of cold water
  • 3 tbsps light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsps white miso
Ramen contents
  • 2 eggs
  • 250 g shiitake mushrooms, sliced
  • 100 g forestiere mushrooms, sliced
  • 2 nests of egg noodles (or Soba would be better)
  • 175 g silken tofu, cubed
  • 6 ready-made Itsu veggie gyozas
  • sesame seeds, garnish
  • spring onions, finely sliced for garnish
  • red chillies, finely sliced for garnish
  • salt and pepper for seasoning
  1. To make the broth add all the ingredients to a roasting dish with salt and toss with olive oil. Roast for 1 hour 10 mins at 180 degrees fan, stirring occasionally then transfer to a large casserole dish.
  2. Add 1.5 litre of cold water, the light and dark soy sauce, white miso to the dish and bring to a gentle boil for 30 minutes. Strain through a sieve into another pan and keep that going just below a simmer.
  3. In a separate pan of boiling water add the eggs and boil for 6 minutes exactly (keep this water for later) then plunge into ice cold water to prevent them cooking further.
  4. Whilst the eggs are cooking heat a griddle pan over a high heat and dry griddle the mushrooms. Once cooked, removed from the heat.
  5. In the same water the eggs were cooked in add the noodles and cook for 4 mins.
  6. Whilst the noodles are cooking, add the tofu and gyozas to the broth and cook for 3 minutes. Check for seasoning.
  7. Plate up in a bowl with the drained noodles to the side, the gyozas and tofu to the other side and then pour over the broth.
  8. Gently cut the eggs in half and place on top then garnish with a sprinkle of sesame seeds, spring onions and red chillies.