Ingredients
The following ingredients have 4 Servings
- 400 g/14 oz firm tofu, chopped into bitesize pieces
- ½ lemon grass stalk, sliced lengthways
- 15 ml/1 tbsp mirin
- 15 ml/1 tbsp rice vinegar
- 400 g/14 oz fresh ramen noodles
- 4 marinated soft-boiled eggs, halved
- 30 ml/2 tbsp dark soy sauce, or to taste
- 15 ml/1 tbsp dark soy sauce
- 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock
- handful of chives, finely chopped
- 2 sheets of nori, torn into pieces
- pinch of Japanese chilli (nanami togarashi) or Japanese pepper (sansyo)
- 10 ml/2 tsp white sesame seeds
- 30–45 ml/2–3 tbsp sesame oil
- 5 ml/1 tsp clear honey
- salt and ground black pepper, to taste
- 5 ml/1 tsp mirin
- 5 cm/2 in piece of fresh root ginger, peeled and finely sliced
