quantities are given for 2 or 4 as a main course
0.7 / 1.4 litres just-boiled water
1 / 2 tbsp dark soy sauce, plus extra to serve
½ / 1 vegetable stock cube
2 / 4 tbsp brown miso paste
100 / 200g/7oz medium dried egg noodles
200 / 400g pack firm tofu, drained, dried, cut into slices
2 / 4 large free-range eggs
75 / 150g chestnut mushrooms, thinly sliced
1 / 2 pak choi, roots trimmed, leaves separated and washed
1 / 2 carrots, thinly sliced lengthways
6 / 12 tiny tomatoes, halved
50 / 100g/3½oz fresh beansprouts, rinsed and drained
3 / 6 spring onions, trimmed, very thinly sliced
25 / 50g/2oz roasted cashew nuts, roughly chopped
mild chilli powder or smoked paprika
Possible substitutes:
lettuce heart for pak choi, peanuts for cashew nuts, other types of mushrooms, thinly sliced onion for spring onions
Prepare all the veg in advance: the main cooking process proceeds quickly.
Also in advance, place the eggs in a pan of boiling water and cook for 4.5 minutes. Plunge into cold water, allow to cool, shell and cut in half lengthways.
Put the 0.7 / 1.4 litres boiled water in a pan, add the soy sauce, stock cube and miso paste and stir until all dissolved. Set aside.
Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold.
Heat a little of the oil (just enough to coat the surface) in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Sprinkle both sides with the chilli powder.
Stir the noodles into the broth and bring to the boil. Reduce the heat until the mixture is simmering, add the mushrooms, tomatoes and carrot and continue to simmer for a further 2-3 minutes. Stir in the beansprouts, pak choi and spring onions, remove from the heat.
Divide the broth, noodles and vegetables between serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce.
