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Simple miso, tofu and mushroom ramen
Fruit and vegetables
15g/½oz dried
wild mushrooms
, such as porcini
150g/5oz
chestnut mushrooms
, thinly sliced
2
pak choi
, roots trimmed, leaves separated and washed
100g/3½oz fresh
beansprouts
, rinsed and drained
6
spring onions
, trimmed, very thinly sliced
dried flaked
chillies
, to serve (optional)
Tins, packets and jars
200g/7oz medium dried egg
noodles
Cooking ingredients
2 tbsp dark
soy sauce
, plus extra to serve
1
vegetable stock
cube
4 tbsp brown
miso
paste
2-3 tsp
sunflower oil
50g/2oz roasted
cashew
nuts, roughly chopped
Dairy, eggs and chilled
396g pack firm
tofu
, drained, dried, cut into 8 rectangular slices
4 large free-range
eggs
Other
1.4 litres/2½ pints just-boiled water
Back to recipe
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