Creamy tofu & harissa noodles with jammy eggs | Good Food

2 eggs
1-1½ tbsp harissa paste
300g silken tofu
drained
1 tbsp white miso paste
2 tsp light soy sauce
2 tsp sesame oil
2 packs of instant ramen noodles
any flavour you like (we used chicken)
1 pak choi
quartered
1 spring onion
finely sliced
2 tbsp toasted sesame seeds

Method

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.
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.
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.