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Pan-Fried Tofu with Mushroom Soy Broth Recipe

Pan-Fried Tofu with Mushroom Soy Broth recipe


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!


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


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.

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