Simple miso, tofu and mushroom ramen Archive

Ingredients

• 15g/½oz dried wild mushrooms, such as porcini
• 1.4 litres/2½ pints just-boiled water
• 2 tbsp dark soy sauce, plus extra to serve
• 1 vegetable stock cube
• 4 tbsp brown miso paste
• 200g/7oz medium dried egg noodles
• 396g pack firm tofu, drained, dried, cut into 8 rectangular slices
• 2-3 tsp sunflower oil
• 4 large free-range eggs
• 150g/5oz chestnut mushrooms, thinly sliced
• 2 pak choi, roots trimmed, leaves separated and washed
• 100g/3½oz fresh beansprouts, rinsed and drained
• 6 spring onions, trimmed, very thinly sliced
• 50g/2oz roasted cashew nuts, roughly chopped
• dried flaked chillies, to serve (optional)