Crispy Tofu with Miso Mushroom Ramen
By M&S Food
Published on 18 August 2025
Michelin-starred chef Michael Caines brings his refined touch to this comforting vegetarian
Ramen from M&S’s Cooking with the Stars. Crispy soy and garlic tofu brings a tasty crunch to the rich, warming mushroom broth.
Time and servings
1 hr 30 minsTotal time
4Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 4 free-range eggs
- 250g rice noodles
- 300g M&S Extra Firm Tofu
- 100g cornflour
- 2 tsp spray oil
- 1 pack M&S Sweet Soy Garlic Sauce
- 4 baby pak choi, halved lengthways
- 200g M&S Shitake Mushrooms, halved
- 500g pouch M&S Mushroom & Miso Ramen Broth
- 10 radishes, thinly sliced
- 2 large carrots, thinly julienned
- 6 salad onions, thinly sliced
- 20g crispy onions
- 60g M&S Sweet Chili Sauce
- 2 mint sprigs, leaves picked and chopped
- 1 tbsp rice wine vinegar
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 1 tbsp toasted sesame oil
Method
Step 1
Cook the eggs in boiling water for 6 mins 30 sec, then remove and run under cold water until cool. Carefully peel the eggs and set aside.Step 2
Put the noodles in a large, heatproof bowl and pour over boiling water to fully cover. Stir gently then leave to stand for 10 mins to soften. Drain, then run under cold water and leave in the colander until ready to serve.Step 3
For the crispy tofu, set the drained tofu on kitchen paper and gently press to remove any excess liquid then cut into 2cm cubes. Spread the cornflour over a baking sheet and toss in the tofu until fully coated.Step 4
Heat the air fryer to 200°C for 3 mins and then add the tofu. Spray with oil and cook for 10 mins, until golden and crispy. Once baked, tip onto a serving plate and drizzle over the sweet soy garlic sauce.Step 5
Meanwhile, heat a large griddle pan over medium-high heat. Once hot, add a little spray oil and the pak choi cut side down. Cook for 3 mins on each side, until golden brown. Add the shiitake mushrooms and cook for 5 mins more, until soft. Remove from the heat and toss with a pinch of sea salt.Step 6
Heat the miso and mushroom broth according to packet instructions.Step 7
Meanwhile, add the noodles to a bowl along with the pak choi and mushrooms. Halve the eggs and add on top. Next, top with radishes, carrots and salad onions too.Step 8
In a small bowl, mix the crispy onions, sweet chilli sauce and mint together. Season to taste with the vinegar.Step 9
Gently pour the broth into the noodle bowls and top with the sesame seeds and a drizzle of sesame oil. Serve the sweet chilli sauce and crispy tofu on the side.