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Crispy Tofu Ramen with Shiitake and Kombu Broth

Comfort food exemplified, this is a dish of balance and depth rather than blow your head off fireworks. Blackening the onions a little before making the broth gives it a delicious smokiness. Pak choi is in Season in the UK from May to September.

Number of Servings: 4

Cooking Time: 3 hours

Preparation Time: 1 hour



Ramen Noodles: 600g



Onions: 3

Ginger: 50g

Vegetable trimmings: 500g

Dried shiitake mushrooms: 4 pieces

Dried kombu: 2 pieces

Miso: 2 tablespoons

Tahini: 1 tablespoon

Soy sauce: To taste

Garlic (Optional): 4 cloves

Chilli oil (Optional): 2 teaspoons



Firm tofu: 200g

Paprika: 2 teaspoons

Garlic powder: 2 teaspoons

Date syrup / honey: 2 tablespoons

Soy sauce: 4 tablespoons

Mixed sesame seeds: 2 teaspoons

Salt & pepper: To taste

Pak Choi: 250g

Sweet corn: 100g

Mixed exotic mushrooms: 200g


Soft Boiled Egg:

Eggs: 2

Soy sauce: 50ml

Mirin: 30ml

Sugar: 3 tablespoons

Garlic: 2 cloves, mashed

Red chili: 2



Eggs Preparation:

Marinate the Eggs:

Cook the eggs by bringing water to a boil, adding the eggs, and cooking for 6 minutes. Transfer them immediately to an ice bath.

Marinate eggs overnight in the fridge with soy sauce, mirin, sugar, garlic, and red chili.


Broth Preparation:

Cut onions in half and place on a steel pan and blacken on one side.

Transfer vegetables, shiitake mushrooms, and kombu into a stockpot. Bring to a boil and simmer for 1-2 hours.

Strain the broth and add miso, tahini, and soy sauce to taste.


Toppings Preparation:

Marinate the tofu with paprika, garlic powder, date syrup, sesame seeds, salt, and pepper for at least 30 minutes.

Heat a stainless steel frying pan over medium-high heat, cover the bottom in vegetable oil, and shallow fry on all sides of the tofu until crispy.

Cut pak choi into quarters, keeping the stems attached. Heat a stainless steel pan, drizzle vegetable oil, and sear them with the flat side facing down until golden.

Blanch the sweetcorn in boiling water for 2 minutes, then char grill until golden/slightly blackened. You can also use a blowtorch to char them.

Heat the frying pan again, add butter, and once melted, sauté the mixed mushrooms until golden.

Cut the marinated eggs in half.


To Assemble:

Bring water in a saucepan to a boil and cook ramen until just done. Transfer immediately to an ice bath.


To serve:

Place cooked noodles in the middle of a ramen bowl, pour over the broth, and assemble bok choy, mushrooms, half an egg, tofu, and sweet corn. Garnish with spring onions and chilli oil.


Cookware and tableware featured:

Season Tri-Ply Saucepan
Season Tri-Ply Frying Pan
Season Casserole (Sage)
Season S1 Santoku Knife
Season Walnut End Grain Chopping Board
Season Ramen Bowl
Season Chopsticks (Black and Wood)
Season Ramen Spoon

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