Tofu and mushroom ramen

Japanese style vegan dish with a very rich, distinctive flavour

for 2 as a main course dish (or 4 as an appetiser)

The quantities can be varied.  You could also add chopped pak choi

• 700ml boiled water
• 1 dstsp dark soy sauce, plus extra to serve
• 1 mushroom (or vegetable) stock cube
• 2 tbsp brown miso paste
• 1 tbsp lime juice
• 100g medium dried egg noodles (or rice noodles)
• 200g firm tofu, drained, cut into 6 rectangular slices
• groundnut oil
• 2 large eggs
• 100g chestnut mushrooms, thinly sliced
• 75g fresh beansprouts, rinsed and drained
• 3 spring onions, trimmed, very thinly sliced
• 25g roasted cashew nuts, roughly chopped
• dried flaked chillis

Prepare and have to hand all the components.  The actual cooking is very quick once you have all the ingredients ready.

• Boil the eggs for 5 minutes, drain and peel when cooled.
• Briefly fry the sliced mushrooms in a little oil in a saucepan.  
• Prepare the beansprouts and spring onions,and nuts.
• Prepare the tofu, dry it, and sprinkle both sides with the flaked chilli

Now the cooking:

• Add the soy sauce stock cube, miso paste and soy sauce into the boiling water in a saucepan.
• Add the noodles and cook for 3-4 minutes, or until just tender.
• Add the mushrooms and lime juice. 
• (Add the pak choi at this point if used, giving them about 3-4 minutes cooking time).
• Just before the tofu is ready (below) add the beansprouts and spring onions for the final minute.

In parallel:

• Fry the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. 

Taste and adjust the ramen (add extra soy sauce, lime juice and chilli to suit your taste) then pour all into two deep bowls.
Transfer the fried tofu to the bowls along with the boiled eggs, halved. 
Sprinkle with the chopped cashew nuts and more chilli if you fancy it.