Warm up this winter with a bowl of ramen topped with crispy sesame tofu. What's best is that it's entirely plant based and suitable for a vegetarian or vegan diet.
Soak your porcini mushrooms according to the packets instructions (see note 1)
Once they have re-hydrated, pour the liquid into a heavy bottomed sauce pan along with the miso paste, soy sauce, ginger and tenderstem broccoli spears.
Bring to a simmer on a medium heat.
While the tenderstem broccoli cooks, cut the tofu into 4 slices.
Dust each slice with a little bit of cornflour.
Heat the sesame oil in a frying pan.
Add the tofu to the sesame oil and cook on a high heat for 3-4 minutes until crispy.
While the tofu is cooking add the noodles to the soup base along with the dried mushrooms and spring onions.
Flip the tofu and cook for another 3-4 minutes until the second side is also crispy.
Add the beansprouts and pak choi while the tofu finishes cooking.
One all of the vegetables are wilted, the noodles are soft and the tofu is crispy you are ready to serve.
Pour the noodle soup into two deep bowls.
Add two slices of tofu to each bowl and top with the seaweed and sesame seeds.
You will need at least 500-750ml for this recipe. If the porcini mushroom packet does not require this amount of liquid, top it up!