Download Stashcook Now. Get the best meal planning app for your family.

Pan-Fried Tofu with Mushroom Soy Broth Recipe

Name: Pan-Fried Tofu with Mushroom Soy Broth
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Shiitake Mushrooms, stems removed and caps quartered; 200 g Spring Onions, chopped; 1 Brown Onion, quartered; 1 Whole Garlic Bulb, halved lengthways; 40 g Fresh Ginger, thinly sliced; 20 g Kombu; 15 g Dried Porcini Mushrooms; 2 liters Water; 120 ml Soy Sauce; 120 ml Mirin; 80 g White Miso Paste; 70 g Tahini; 4 Medium Eggs; 400 g Dried Ramen Noodles; 400 g Extra Firm Tofu, cut into 1cm thick slices; 5 Tbsp Cornflour; Salt and Pepper to taste; Olive Oil for frying

Stashcook

This is a warm bowl of noodles with crispy tofu and a tasty mushroom broth. You cook noodles and tofu, then put them in a bowl. Pour the mushroom broth on top. It's good for a cozy meal!

Ingredients

300 g Shiitake Mushrooms, stems removed and caps quartered

200 g Spring Onions, chopped

1 Brown Onion, quartered

1 Whole Garlic Bulb, halved lengthways

40 g Fresh Ginger, thinly sliced

20 g Kombu

15 g Dried Porcini Mushrooms

2 liters Water

120 ml Soy Sauce

120 ml Mirin

80 g White Miso Paste

70 g Tahini

4 Medium Eggs

400 g Dried Ramen Noodles

400 g Extra Firm Tofu, cut into 1cm thick slices

5 Tbsp Cornflour

Salt and Pepper to taste

Olive Oil for frying

Method

In a large stockpot, combine the shiitake mushroom stems, half of the spring onions, the quartered brown onion, halved garlic bulb, and half of the sliced ginger. Add the kombu, dried porcini mushrooms, and cover with 2 liters of water. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.

Strain the broth through a fine-mesh sieve into a clean saucepan, discarding the solids. Add the white miso paste and tahini to the broth, whisking until fully combined. Keep the broth warm over low heat.

In a small saucepan, combine the soy sauce, mirin, and 100ml of water. Bring to a simmer over high heat, then reduce heat to low and simmer for 10 minutes to create a seasoned sauce.

Bring a medium saucepan of water to a boil. Cook the eggs for 6 minutes, then transfer to ice-cold water to cool. Once cooled, peel and halve the eggs.

Cook the ramen noodles according to the package instructions in a separate pot of boiling water, then drain and set aside.

Pat the tofu dry with kitchen paper, then season the cornflour with salt and pepper. Coat the tofu slices in the seasoned cornflour.

Heat a splash of olive oil in a frying pan over medium-high heat. Fry the tofu slices until they are golden and crispy on both sides.

To assemble, divide the cooked noodles among four serving bowls. Top with the quartered shiitake mushroom caps, crispy tofu, halved eggs, and remaining chopped spring onions. Pour the warm mushroom soy broth over each bowl.

Drizzle a spoonful of the seasoned soy-mirin sauce over each serving for added flavor. Serve immediately and enjoy your cozy meal.

The simple meal planning app

Social

Email:

hello@stashcook.com