Directions

To Prep

1. Drain & press the tofu overnight, cut into 2cm square strips, marinate in the teriyaki sauce for 3-4 hrs.
2. Remove the tofu from the marinade, pat dry, dip into the egg/almond milk mixture and coat with black and white sesame seeds. Chill for 30 mins.

To Cook

1. Place the vegetable stock, white miso paste, sesame oil, togarashi spice, cooking sake into a saucepan and simmer for 5 mins.
2. Add the sweet corn kernels, baby corn and shredded nori and simmer for 1-2 mins; set aside, keeping warm.
3. Bring a saucepan of water to the boil, add the Hakubaku Organic Ramen noodles, cook for 4-5 mins, drain and keep warm.
4. Heat a little oil in a heavy based fry pan, cook the sesame coated tofu, turning to brown each side. When cooked, drain on kitchen paper and slice.

To Serve

1. Place the noodles & broth in a bowl, arrange the sesame tofu and hard boiled eggs on top. Garnish with enoki mushrooms, nori and chives.