Mushroom Dashi Ramen With Vegetables & Fried Tofu

Put the tofu into a small bowl and pour the sake over. Mix together the cornflour and sesame seeds, then carefully cover the tofu in the cornflour mixture, ensuring it is evenly coated.

Heat 2 tbsp of oil in a non-stick frying pan over a medium-high heat and cook for a few minutes on each side, until the tofu is golden brown and crisp. Drain on paper towels and set aside.

Purée the 100 ml of oil, nori and salt together in a food processor until the seaweed is completely pulverised. Leave the oil to settle while you prepare the rest of the dish.

Bring the dashi, soy sauce and mirin to the boil in a saucepan, then add the daikon rounds. Reduce the heat to a high simmer, place a lid on the pan and cook until the daikon are tender, about 10 minutes. Remove the daikon with a slotted spoon and reserve. If you’re using shimeji mushrooms, boil them in the dashi for a couple of minutes, then remove and reserve (the enoki don’t need cooking). Keep the dashi at a low simmer with a lid on the pan.

Bring a large pan of water to the boil and blanch the cabbage for 1 minute, then remove with a slotted spoon and reserve.

Let the water come back to the boil and cook the ramen until al dente, according to the packet instructions. Drain very well.

Divide the ramen among four deep bowls, pour over the mushroom dashi and toss the noodles with chopsticks to ensure they aren’t stuck together. Top with the cabbage, daikon, mushrooms, tofu, spring onions, chilli shreds and lemon or yuzu zest. Finally, add a generous spoonful or two of the nori oil to the surface of the broth. Enjoy immediately.