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Silken Noodles w/ Sticky Mushrooms

V
V*
DF
GF
Serves
2
Cook Time
30-40 minutes

Noodles in a rich, savoury broth made creamy with blended silken tofu, topped with sticky caramelised mushrooms and jammy soy-marinated eggs. Comforting and full of umami.

Noodles in a rich, savoury broth made creamy with blended silken tofu, topped with sticky caramelised mushrooms and jammy soy-marinated eggs. Comforting and full of umami.

IngredientsMethod

Ingredients

For the eggs (with optional marinade)
  1. Eggs |2| boiled to liking and peeled
  2. Light soy sauce |50g|
  3. Dark soy sauce |50g|
  4. Mirin |150g|
  5. Garlic clove |1| grated
For the mushrooms
  1. Oyster mushrooms |300g|
  2. Soy sauce |drizzle
  3. Honey |drizzle| (maple or agave for vegan)
For the broth
  1. Vegetable stock |750ml|
  2. Silken tofu |300g|
  3. Spring onions |1 bunch| thinly sliced, whites and greens separate
  4. Garlic cloves |3| grated
  5. Ginger |1 thumb| grated
  6. Red chilli |1| finely chopped
  7. Miso paste |1.5 tbsp| I used black miso
  8. Soy sauce |1.5 tbsp|
  9. Rice vinegar |2 tsp|
  10. Sugar |pinch
For the noodles
  1. Noodles |2 portions| your preference
To serve
  1. Spring onion greens | |
  2. Togarashi | |
  3. Sea salt & black pepper | |

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Prep eggs
  1. Combine the marinade ingredients and drop in the boiled and peeled eggs
  2. Allow to marinade for a few hours
  3. Place a paper towel on top to submerge
  4. If marinating for longer or overnight add a glug of water
Make the base
  1. Blitz the silken tofu and stock together until smooth
  2. Heat a drizzle of oil in a saucepan, pot or wok
  3. Add garlic, ginger and chilli
  4. For a smoother paste like flavour base you can crush this altogether in a pestle and mortar
  5. Fry for a few minutes until fragrant and just beginning to caramelise
  6. Pour in the silken/stock mixture, stir through miso, soy, vinegar and sugar and bring to a simmer
  7. Gently let simmer for 10 minutes for flavours to develop
  8. Taste and adjust seasoning with salt or soy, acid or sweetness
Crisp the mushrooms
  1. Heat a frying pan over high heat
  2. Add a drizzle of oil and sear mushrooms flat-side down until crisp and golden
  3. Flip and repeat
  4. Season lightly with salt, add in the soy and honey and cook until sticky and caramelised
Assemble
  1. Cook noodles to packet instructions then drain
  2. Divide cooked noodles between bowls
  3. Ladle over the broth
  4. Top with crispy mushrooms and eggs
  5. Scatter with spring onion greens and togarashi

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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silken-noodles-w-sticky-mushrooms