I tried this amazing dish at Wagamama when I was in Amsterdam last Winter and fell in love with it! After a bit of research back home I then decided to make my own version but make it a bit healthier, use less oil, and no sugar. The final result turned out to be just as good as what I had in the restaurant, and is so delicious! Not to mention all the health benefits of using fermented food such as miso such as promoting the growth of healthy gut flora and enhancing digestibility. However it is very messy food so keep napkins handy!
1 vegetable stock cube
1 tsp/1 sachet miso paste
1 tbsp ground ginger
1 tsp garlic powder
1 tbsp soy sauce
100g firm tofu, cut into cubes and marinaded in soy sauce
1/2 small red onion
100g mushrooms (chestnut or shiitake work best)
100g mangetout or sugar snap peas
1 spring onion
1/2 pack of noodles of choice (I use buckwheat or Zero noodles)
What to do:
- Add the stock cube, 400mL hot water, miso, garlic, ginger, and soy sauce to a pot and stir
- Heat gently so steam rises but do not let it boil!
- Chop the vegetables, and stir fry all apart from the red onion and spring onion in a little oil and soy sauce
- Stir fry the tofu separately, turning over gently to get the cubes crisp on all sides without breaking them
- Prepare the noodles according to the packet instructions
- Add the stir-fried vegetables and red onion to the broth and cook for a few minutes
- You are now ready to assemble! Place the noodles in a large bowl, then add the broth and vegetables. Garnish with the tofu and chopped spring onions
Serve with your choice of cutlery – go for chopsticks for a more authentic experience or a spoon to slurp up all the liquid goodness! Hint: you will probably want both!