Organic Tofu and Mushroom Ramen

If like us, you’re a fan of Japanese food, then we’re confident that you’re going to absolutely devour this tofu and mushroom ramen. Whilst frying the tofu gives it a firmer texture and added flavour, it works just as well if you simmer the tofu in stock. Alternatively, use marinated tofu, which gives you plenty of options to adapt the ramen to suit your tastes. In honour of #OrganicSeptember, we made sure all of our ingredients were fresh and organic. Not only does eating organically taste great, it’s better for the environment.


396g pack firm tofu, cut into 8 rectangular slices

15g dried wild mushrooms

150g chestnut mushrooms, thinly sliced

2 Pak Choi, roots trimmed, leaves separated and washed

6 Spring Onions very thinly sliced

100g fresh beansprouts

200g Soba noodles

50g roasted cashew nuts, roughly chopped (optional)

2 free-range organic eggs (optional)

4 tbsp brown miso paste

2 tbsp dark soy Sauce

2 tsp Sesame oil

1 vegetable stock cube

Chilli flakes

Truly Top Tip:

If any of your dried mushrooms are on the large side,
finely slice them after soaking.

  1. Put the dried mushrooms in a large, heavy-based saucepan and cover with water.
  2. In another container, add the soy sauce, stock cube, miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. 
  3. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. 
  4. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes.
  5. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. 
  6. Stir the noodles into the mushroom broth (just check there is no small stones or dirt in the bottom of the mushroom broth) and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat.
  7. Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half.
  8. Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce.