Mushroom and tofu ramen

Cut the tofu into cubes and marinate them in the Teriyaki sauce and black sesame seeds.

Ingredients

200 g Firm tofu, 4 tbsp Teriyaki sauce, 1 tbsp Black sesame seeds

Halve the king oyster mushrooms and score both sides in a diamond pattern. Put oil in a frying pan and place the mushroom halves flat side down before seasoning with salt and pepper. Once the mushrooms turn golden brown, turn them over and fry on the other side. Halve the shiitake mushrooms, if required, and fry in a saucepan with some oil until browned.

Ingredients

3 units King trumpet mushrooms (approx. 100 g), 100 g Shiitake mushrooms

Deglaze with water. Add in the miso paste, vegetable stock powder and soy sauce. Bring the broth to the boil and then leave to simmer.

Ingredients

1 l Water, 4 heaped tsp Dark miso paste, 2 level tsp Vegetable stock powder, 4 level tbsp Dark soy sauce

Put cold water in another saucepan, add two eggs, bring to the boil and cook for 8 minutes. Once cooked, cool the eggs with cold water, shell them and cut them in half.

Ingredients

2 units Eggs (medium)

Fry the marinated tofu in a frying pan until golden brown. Add the rice noodles to the broth. Wash the spring onions and chop them into thin rings. After a few minutes, serve the soup hot with the spring onions, fried onions and all the other garnishes.

Ingredients

120 g Rice noodles, 1 units Spring onion, 2 tbsp Fried onions