Michelin-star chef Michael Caines brings his refined touch to this comforting vegetarian ramen recipe, showcased on Cooking with the Stars. This dish features a rich mushroom broth, tender noodles, perfectly soft-boiled eggs, and crispy tofu.
Michael Caines
Exeter-born, Paris-trained chef Michael Caines has worked in a host of world-renowned restaurants, catered for the Williams Formula 1 team and competed in The Great British Menu. He is currently the executive chef of Michelin-starred Lympstone Manor.
1HR
Total time
Ingredients
Servings
4
4
M&S Remarksable Value free-range mixed sized eggs
1 pack
M&S rice noodles
180g per pack
1 pack
M&S baby pak choi, cut in half lengthways
90g per pack
1 pack
M&S Collection British shiitake mushroom, halved
215g per pack
1 pack
M&S Stir Fry mushroom and miso ramen broth
500g per pack
For the crispy soy and garlic tofu
1 pack
M&S Plant Kitchen super firm tofu
300g per pack
100 g
cornflour
1 pouch
sweet soy, garlic and ginger sauce
150g per pouch
For the sweet chilli and crispy onion sauce
20 g
M&S crispy onions
60 g
M&S sweet chilli dipping sauce
2 sprigs
mint, leaves picked, chopped
1 tbsp
M&S white rice vinegar
To serve
10
radishes, thinly sliced
2
large M&S Remarksable Value carrots, thinly julienned
1 bunch
M&S spring onion, thinly sliced
1 tsp
M&S black sesame seeds
1 tsp
white sesame seeds
1 tbsp
M&S toasted sesame oil
