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Vegetable Stock Mix
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Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Naked Tofoo Ramen
PREP TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
40g Street Food Chef Peanut Free Satay Style Seasoning
5 Eggs. soft boiled (Remove to make recipe vegan)
50ml Mirin
200ml Soy sauce
5 Heads of pak choi, trimmed
1 Bunch spring onions, finely sliced
1kg Cooked rice noodles
40g Essential Cuisine Asian Miso Base
2ltrs Water
Kibbled onions and sliced chillies to garnish
Method...
1. Boil the eggs for 5–6 minutes until soft. Immediately transfer them to a bowl of ice-cold water to refresh. Meanwhile, bring the mirin, soy sauce, and sugar to the boil, then chill. Peel the cooled eggs and submerge them in the chilled mixture overnight to marinate. Drain and pat dry before use.
2. Place the Street Food Chef Peanut Free Satay Style Seasoning on the Naked Tofoo, making sure that it is all coated. Leave for 30 minutes to marinate then warm through in a hot oven for 3-5 minutes.
3. Bring the water to the boil with the Essential Cuisine Asian Miso Base.
4. Divide the noodles, vegetables and eggs between 10 serving bowls and top with the Tofoo.
5. Pour over the broth and garnish with the kibbled onions & chillies.
