Veggie Miso Ramen with Egg & Sweetcorn

📝 Ingredients

• 140 g dried ramen noodles (wheat noodles)
• 4 eggs
• 150 g plain firm tofu
• 3 tbsp white or brown miso (55 g)
• 1 L vegetable stock
• 140 g sweetcorn, drained
• 2 baby pak choi
• 2 spring onions
• 2 garlic cloves and 2 cm fresh ginger
• 1 tbsp regular soy sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 nori sheet

🍴 Utensils

• 2 saucepans, including a large one
• Non-stick frying pan
• Slotted spoon
• Bowl of iced water
• Fine grater

📖 Steps

1. Bring a pan of water to the boil. Gently lower in the eggs straight from the fridge using a spoon and cook for 6 minutes 30 for a runny yolk. Plunge them straight into iced water for 5 minutes, then peel.
2. Cut the tofu into 1.5 cm cubes and pat dry with kitchen paper. Heat half the sesame oil in the frying pan over medium heat and fry the tofu for 6 to 8 minutes, turning, until golden. Set aside.
3. In a saucepan, heat the rest of the sesame oil over low heat and gently fry the grated garlic and ginger for 1 minute without browning. Pour in the stock, bring to a simmer and add the soy sauce.
4. Halve the pak choi lengthways and rinse. Drop them into the simmering stock with the sweetcorn for 3 minutes, then lift them out with the sweetcorn using a slotted spoon and keep warm on a plate.
5. Mix the miso with a ladleful of hot stock until smooth, then pour it into the pan off the heat. Don't let the broth boil again: the miso would lose its aroma and turn grainy.
6. Cook the ramen noodles in a large pan of unsalted boiling water according to the packet (usually 3 to 4 minutes). Drain as soon as they are tender and immediately divide between two large warm bowls.
7. Pour the piping hot broth over the noodles, then add the tofu, sweetcorn, pak choi and halved eggs. Sprinkle with sliced spring onions, sesame seeds and nori cut into strips. Serve immediately.