Marinated tofu and egg ramen

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

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

Asia
Japan
Fish course
Pescatarian
Soup

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