- 2 tbsp extra virgin olive oil
- 300g ramen like noodles (I use spelt noodles, ramen noodles are typically too high in sodium)
- 2 tbsp white miso paste
- 3 cloves garlic, crushed
- 1 3cm chunk ginger, grated finely
- 1-2 red chillies (adjust to your liking) chopped finely
- 3 shallots, finely chopped
- 2 bunches bok choy or pak choy, chopped or whole stalks
- 500g shiitake mushrooms, chopped finely
- 400g firm tofu, sliced in bite size triangles
- 6 cups vegetable broth
- 4 eggs (soft jammy boiled)
- Sesame seeds and chilli flakes to dress
- Heat a deep pan over medium heat and add the oil, garlic, ginger and chillies. Cook for a minute or until fragrant.
- Add the shallots, mushrooms and miso paste and cook for a further 3 minutes.
- Turn up the heat and slowly pour in the stock, bring to a boil and then add the tofu, cook for 5 minutes, stirring occasionally.
- Prepare your eggs whilst the tofu is cooking. For soft jammy eggs place the eggs in a saucepan over high heat with warm water, once the water begins to boil put on a timer for 3 minutes and 40 seconds, once the timer is up remove the eggs from the heat and place in a bowl of cold water. Peel eggs and set aside.
- Add the noodles and pak choy to the pot of broth, stirring occasionally until the noodles are cooked through.
- Serve hot immediately and top with eggs, sesame seeds and chilli flakes.