Special Diet

  • 300 g (10 oz) dried ramen noodles
  • 1.5 litres (2½ pints) vegetable stock
  • 75 ml (3 fl oz) dark soy sauce
  • 3 tablespoons mirin
  • 350 g (11½ oz) mixed mushrooms, trimmed
  • 4 spring onions, trimmed and thinly sliced
  • 300 g (10 oz) silken tofu, drained and diced

Cook the noodles according to the packet instructions. Drain well in a colander, refresh under cold water and set aside.

Combine the stock, soy sauce and mirin in a saucepan and bring to the boil, then reduce the heat and simmer gently for 5 minutes. Add the mushrooms and simmer gently for a further 5 minutes. Add the spring onions and tofu.

Meanwhile, boil a full kettle of water. Set the noodles, still in the colander, over a sink and pour over the boiling water. Divide the noodles between serving bowls and add the soup. Serve immediately.

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