Miso Mushroom Ramen

Ingredients

• 2 nests of ramen noodles or udon noodles 
• 250 g tofu 
• 4 tablespoons cornflour 
• 1 teaspoon mushroom stock powder 
• ½ teaspoon garlic granules 
• salt and pepper 
• 1 tablespoon neutral oil (e.g. rapeseed or sunflower) 
• sprinkle of shichimi seasoning or chilli powder 

Toppings  

• 120 g shiitake mushrooms 
• 1 teaspoon sesame oil 
• 1 teaspoon vegetarian oyster sauce 
• 1 teaspoon agave syrup 
• 200 g sweetcorn 
• 1 pak choy 
• 1 teaspoon soy sauce 
• 1 spring onion (green part) 
• sesame seeds 
• chilli crisp  

For the broth  

• 1-2 spring onions (white part) 
• 2 garlic cloves 
• 1 tablespoon fresh ginger 
• sesame oil 
• 250 ml plant milk (e.g. oat or soya) 
• 300 ml boiling water 
• 1 teaspoon mushroom stock powder 
• 1 tablespoon mirin 
• 1 tablespoon light soy sauce 
• 2 tablespoons miso paste 

Method

Cut the tofu into slices or triangles, roughly ½ inch in thickness. Add the tofu to a bowl, with the cornflour, mushroom stock powder, garlic powder and a pinch of salt and white pepper, then toss until coated. 

Slice the shiitake mushrooms and prepare the pak choy by washing and halving it. 

Mince the garlic and ginger. Chop the spring onion, keeping the white part for the broth and the green part for the garnish. 

Next cook the toppings. Char the corn in a frying pan on medium-high heat. Once it has some colour, remove from the pan and set aside. On a medium heat, fry the mushrooms in a little sesame oil. Once cooked, remove from the heat, add the vegetarian oyster sauce and agave, remove from pan and set aside. 

Cook the pak choy by placing it flat side down in a pan on medium to high heat, leave for a few minutes until it has slightly charred, then turn down the heat to medium, add about 50 ml water and cover with a lid to steam. Cook until soft, remove the lid, add the soy sauce, cook for another minute, then remove from the pan and set aside.  

Next move onto frying the tofu. Over a medium heat, add oil to a pan and add in the slices of tofu, fry until golden on each side. Remove from the pan and add to a paper towel. Sprinkle with the shichimi. 

Moving onto the broth; over a low heat, add the sesame oil, garlic, ginger and spring onions and fry until fragrant. Add in the oat milk, stock powder, mirin, light soy sauce and leave to simmer. Add in the miso paste and stir until combined. 

Meanwhile, cook the noodles. Use the boiling water from the noodles to add to the broth (300 ml). 

Assemble the ramen by adding the noodles to a large bowl then pour over the broth, add the toppings and enjoy the slurp sensation!