Name: Marinated tofu and egg ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: pinch of Japanese chilli (nanami togarashi) or Japanese pepper (sansyo); 4 marinated soft-boiled eggs, halved; salt and ground black pepper, to taste; 30–45 ml/2–3 tbsp sesame oil; handful of chives, finely chopped; 10 ml/2 tsp white sesame seeds; 2 sheets of nori, torn into pieces; 15 ml/1 tbsp mirin; 30 ml/2 tbsp dark soy sauce, or to taste; 400 g/14 oz fresh ramen noodles; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 5 ml/1 tsp mirin; 5 ml/1 tsp clear honey; 15 ml/1 tbsp dark soy sauce; 400 g/14 oz firm tofu, chopped into bitesize pieces; ½ lemon grass stalk, sliced lengthways; 5 cm/2 in piece of fresh root ginger, peeled and finely sliced; 15 ml/1 tbsp rice vinegar

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

This pure-tasting ramen bowl consists of a base with toppings that are simple but well flavoured – a pinch of nanami togarashi or sansyo will liven it all up.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Method

First, prepare the tofu. Mix together the soy sauce, honey and mirin and season with salt and pepper. Add the tofu pieces and toss to coat.
Heat a little of the sesame oil in a wok or frying pan and, when hot, add a few pieces of tofu at time. Cook until golden, then turn and cook the other side. Remove to a plate and repeat the process with the rest of the tof