Vegan ramen

• garlic cloves↗2
• ginger↗thumb-sized piece

  sliced, plus a few slices cut into fine matchsticks to serve (optional)

• white miso paste↗1½ tbsp tbsp
• neri goma1 tbsp tbsp

  (white sesame paste) or tahini

• dried shiitake mushrooms↗15g g
• good-quality vegan stock↗1l l
• soy sauce↗2 tbsp tbsp
• firm tofu↗200g g

  cut into chunky cubes

• cornflour↗1 tbsp tbsp
• veg or sunflower oil1 tbsp tbsp
• ramen or rice noodles↗100g (2 x nests) g
• pak choi↗1 head

  quartered

• spring onions↗2

  finely sliced, white and green parts kept separate

• beansprouts25g ready-to-eat g

  ready-to-eat

• carrot↗1

  peeled and cut into fine matchsticks

• sesame oil↗

  sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

Step-by-step instructions

1. 1

   Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.

2. 2

   Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

3. 3

   Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.

4. 4

   Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.