Miso Ramen with Tofu and Greens

Ingredients

• Firm tofu 1 x 300g block
• Soy sauce (or tamari for gluten-free) 2 tbsp
• Cornflour 1 tbsp
• Vegetable oil 2 tbsp
• Garlic cloves 2, minced
• Fresh ginger 2cm piece, grated
• Shiitake mushrooms 100g, sliced
• Vegetable stock 1 litre
• White miso paste 3 tbsp
• Pak choi 2 heads, quartered
• Fresh spinach 100g
• Dried ramen noodles 200g
• Toasted sesame oil 1 tsp, for drizzling
• Spring onions 2, sliced, for garnish
• Chilli flakes Pinch, optional for garnish

Method

1. Press the tofu to remove excess water, then cut into 2cm cubes. In a bowl, toss the tofu with 1 tbsp soy sauce and the cornflour until coated. Heat 1 tbsp vegetable oil in a non-stick frying pan over medium-high heat and fry the tofu for 6-8 minutes, turning occasionally, until golden and crisp. Set aside.
2. In a large saucepan or pot, heat the remaining 1 tbsp vegetable oil over medium heat. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant, being careful not to burn.
3. Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until softened. Pour in the vegetable stock and bring to a simmer.
4. In a small bowl, whisk the miso paste with a ladleful of the hot stock until smooth. Stir this mixture back into the pot with the stock. Add the remaining 1 tbsp soy sauce.
5. Add the quartered pak choi to the simmering broth and cook for 2-3 minutes until the leaves are wilted but the stems are still slightly crisp. Stir in the spinach and cook for another minute until wilted.
6. Meanwhile, cook the ramen noodles according to packet instructions. Drain well.
7. To serve, divide the cooked noodles between two deep bowls. Ladle the hot miso broth and vegetables over the noodles. Top with the crispy tofu cubes, a drizzle of toasted sesame oil, sliced spring onions, and a pinch of chilli flakes if desired.