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

Instruction