Creamy red miso-butter ramen

This is the generous ramen bowl I made with soy milk in the broth, two kinds of mushrooms, crispy tofu, and plenty of toppings.

Method

1. Cook the eggs. Air-fry at 120°C for about 10 minutes for jammy yolks, adjusting for your air fryer, then transfer to ice water for 5 minutes. Peel and halve.
2. Crisp the tofu. Pat it dry and toss with a little cornflour if you like. Pan-fry in a little neutral oil until golden, then finish with a splash of soy sauce. Set aside.
3. Brown the mushrooms. Sauté the shiitake and champignons in the same pan until golden. Set aside.
4. Start the broth. Melt the butter in a saucepan. Cook the garlic and ginger for about a minute, then add the vegetable stock and simmer for 5 minutes.
5. Make it creamy. Lower the heat and stir in the soy milk. Dissolve the miso in a spoonful of warm broth, then stir it into the pan. Taste and add soy sauce as needed. Keep the broth below a vigorous boil.
6. Cook the vegetables and noodles. Simmer the pak choi stems in the broth for 2 minutes, then add the leaves and sweetcorn for the final minute. Meanwhile, cook the noodles separately according to the packet instructions and drain.
7. Assemble. Put the noodles in a deep bowl and ladle over the broth, pak choi, and sweetcorn. Add the tofu, mushrooms, eggs, and carrot. Finish with nori, spring onion, sesame seeds, and toasted sesame oil.

Notes

Start with the smaller amount of miso and add more after tasting; miso and soy sauce both bring salt. For a lighter broth, replace some of the soy milk with more stock.