Ingredients
- dried shiitake mushrooms 25g
- sake
- mirin
- soy sauce
- garlic 1 clove, bashed
- ginger thumb-sized piece, chopped
- red chillies 2, 1 sliced in half, 1 finely sliced
- winter greens (pak choy, kale or spinach) 150g, shredded
- beansprouts 2 handfuls
- egg-free ramen noodles 300g
- marinated tofu 160g pack, cut into pieces
- chilli or garlic oil
- spring onions 2, finely sliced
Method
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Step 1
Put the mushrooms, 1 tbsp each of sake, mirin and soy, the garlic and ginger, and the halved red chilli in a large pan and top up with 2 litres of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more mirin and soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well.
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Step 2
Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Add a few dots of chilli oil, and scatter with spring onions and sliced chilli, to serve.
Nutritional Information
- Kcals 345
- Fat 2.5g
- Saturates 0.6g
- Carbs 63.9g
- Sugars 5g
- Fibre 4.5g
- Protein 13.6g
- Salt 2.2g
