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Tofu Ramen


  • 2 Eggs

  • 1.5 Litres chicken stock or chicken stock cubes and water

  • 1 Handful of Beansprouts

  • 15g Dried porcini mushrooms

  • 1 tbsp White miso paste

  • 1 Star anise

  • 1 Inch piece fresh ginger, peeled and thickly sliced

  • 1.5 Garlic cloves, slightly crushed

  • 3 Spring onions, white and green parts separated, finely chopped

  • 200g Smoked Tofu

  • 2 tsp Soy sauce

  • 7 Shiitake mushrooms

  • 1 Can of Bamboo shoots

  • 200g Egg noodles

  • 100g Pak choi or spinach

  • Salt and Pepper

  • Crushed dried chillies

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  1. Pour 1.5 litres of chicken stock into a large saucepan, adding the porcini, mushrooms, 1 star anise, sliced ginger, 1.5 garlic cloves (slightly crushed) and the white parts of the chopped spring onions. Then simmer on a medium - high heat for 10 minutes

  2. Pour the broth through a sieve into a jug to separate the broth from the ingredients. Discard the contents and return the broth to the pan simmering for a further 10 minutes. 

  3. In a separate saucepan, boil 2 large eggs for 8 minutes (6 minutes for medium sized eggs).

  4. Lift out the eggs and transfer to a bowl of cold water. Then remove the shells. 

  5. Now whisk the miso paste into the broth, stirring in the soy sauce and tofu. Add the noodles and simmer for 4 minutes.

  6. Season with a pinch of salt and pepper.

  7. Then add shiitake mushrooms, pak choi or spinach, bamboo shoots and beansprouts simmering for a further 2 minutes.

  8. Ladle the broth and contents into bowls.

  9. Halve the eggs and place on top of the ramen.

  10. Serve with a sprinkle of the green parts of the spring onions and a pinch of dried crushed chillies.

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