Vegan Miso Ramen

Ingredients

For 4 portions

• 🪸 8g kombu
• 🍄 15g dried shiitake mushrooms
• 🥤 1,500ml tap water
• 🪴 15g ginger
• 🧄 3 cloves garlic
• 🥣 5 Tbsp miso
• 🥣 3 Tbsp tahini
• 🥣 3 Tbsp soy sauce
• 🍶 2 Tbsp mirin
• 🏺 1 Tbsp sesame oil
• 🍝 320g pasta (dry)
• 🧈 300g firm tofu
• 🏺 2 Tbsp sunflower oil
• 🍄 200g shiitake mushrooms
• 🥬 100g spinach
• 🌽 150g sweetcorn
• 🧅 3 medium spring onions
• 🪸 2 sheets dried seaweed

Method

1. Put the water, kombu, dried shiitake, sliced ginger and crushed garlic in a large pan. Bring slowly to a simmer and cook gently for 20 minutes. Strain and keep the broth hot.
2. Press the tofu dry and cut into 2 cm cubes. Fry in the sunflower oil over a medium-high heat for 8 minutes, turning, until crisp. Lift out and season with a splash of the soy sauce.
3. Slice the fresh shiitake and fry in the same pan for 4–5 minutes until browned.
4. In a bowl, whisk the miso, tahini, remaining soy sauce and mirin with a ladle of the hot broth until smooth, then stir it into the pan. Don't let it boil again, as that dulls the miso.
5. Cook the egg-free ramen noodles according to the packet, adding the spinach for the last 30 seconds. Drain well and share between 4 deep bowls.
6. Pour the hot broth over and add a few drops of sesame oil to each bowl.
7. Top with the tofu, shiitake, sweetcorn, sliced spring onions and seaweed cut into strips. Serve straight away.