22 Street Lane Nursery - Dish of the Month

January 2025 Dish of the Month Recipe

Miso Chicken and Sweetcorn Ramen served with Udon Noodles & Smoked Tofu

Ingredients: • 1 pack of udon noodles • 1 chicken breast cooked and pulled/shredded • 1 smoked tofu (Tofoo company) • 10ml of hoisin sauce • 1 spring onion • 1 bag of pre-prepared stir-fried vegetables • 1 sachet of miso paste (around 25g) • 1 good quality vegetable stock cube • 10g Chinese 5-spice • 1 clove of oak-smoked garlic

• 10g of ginger paste • 10ml of soy sauce • 1 pack of bean sprouts • 1 small tin sweetcorn • 5g of crispy onions • 2g of fresh coriander • Soft-boiled egg (optional)

Method: 1. In a wok, lightly sauté finely diced garlic and the ginger paste in extra virgin olive oil. 2. Add the stir-fried vegetables to the pan and on medium heat, cook until softened. 3. Lightly coat the tofu in hoisin sauce and olive oil then bake at 190c until golden, dark in colour and crispy. Set aside. (You can marinate the tofu the day before for extra flavour). 4. Add your remaining spices to the vegetables. Then the vegetable stock is made following the packaging’s requirements. Add just enough to submerge the vegetables and cook to a simmer. Add your pre-cooked, shredded chicken breast making sure that it stays moist, (chicken breast can also be marinated in miso to maximise flavour). At this point, lower the heat to a gentle simmer. 5. Add the udon noodles and cook until soft. Then arrange the soup in a deep bowl and finish with freshly picked coriander, and the tofu and top it with an egg if you so wish.