Miso Ramen with Fried Tofu

Pat the tofu dry with a paper towel and cut into 2 cm cubes. Heat 2 tbsp oil in a skillet and fry the tofu on all sides until golden and crispy, 6-8 min; set aside.

Soak the dried shiitake mushrooms in hot water for 15-20 min until softened, drain and cut into thin strips.

In a pot, bring the broth (800 ml) to a boil, add the sliced shiitake and simmer over medium heat for 10 min.

Reduce the heat to low; in a ladle, dissolve the miso paste in a little of the hot broth until smooth, then stir it back into the pot. Add 1 tbsp soy sauce and sesame oil; do not let it boil hard again.

Boil the eggs in simmering water for 6.5 min for a soft yolk, then transfer immediately to ice water and peel. Mix 2 tbsp soy sauce with 2 tbsp mirin, pour over the eggs in a small container and marinate for at least 1 hour.

Cook the ramen noodles separately according to the package instructions until al dente, then drain.

Divide the noodles between two bowls, ladle over the hot shiitake broth, top with the tofu, a halved marinated egg and nori, then sprinkle with sliced spring onion and toasted sesame seeds.