Creamy tofu & harissa noodles with jammy eggs
- Sophie Wyburd
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Serves 2
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 3.9 out of 5.23 ratingsRate
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Level up your ramen game with this recipe. Toss noodles with spicy silken tofu and harissa sauce and top with jammy eggs for richness. Quick, satisfying and full of flavour
Easily doubled
Easily halved
Dairy-free
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
2 eggs
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1-1½ tbsp harissa paste
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300g silken tofu
drained
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1 tbsp white miso paste
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2 tsp light soy sauce
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2 tsp sesame oil
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2 packs of instant ramen noodles
any flavour you like (we used chicken)
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1 pak choi
quartered
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1 spring onion
finely sliced
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2 tbsp toasted sesame seeds
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Nutrition: per serving
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kcal629
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fat33g
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saturates10g
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carbs51g
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sugars6g
low
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fibre4g
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protein30g
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salt5.32g
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Method
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step 1
Bring a small saucepan of water up to a boil. Gently lower the eggs into the pan and cook for 7 mins. Drain well and rinse with cold water until cool enough to handle, then peel.
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step 2
Meanwhile, put half the harissa, plus the silken tofu, miso paste and soy sauce in a bowl, and whizz using a hand blender, or tip into jug blender and blitz until smooth. Divide between two large serving bowls. Whisk the remaining harissa paste with the sesame oil. Set aside.
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step 3
Bring a medium pan of water up to a boil. Add the noodles, their seasoning sachets and the pak choi, and cook for 2 mins. Pour 150ml of the noodle cooking water into each serving bowl, whisking it so that the creamy harissa is incorporated. Then drain the noodles and pak choi. Add the noodles to the bowl, then top with the pak choi, halved eggs, harissa-sesame oil, spring onion and sesame seeds.
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A star rating of 3.9 out of 5.23 ratings
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