Shiitake Ramen

Method

1. Pour 2 tsp of sesame oil into a wok on a medium heat.
2. Add the shallot and garlic and fry for 5 minutes. Transfer the cooked shallot and garlic to a blender (leave the blender to one side) and return the wok to the heat.
3. Turn the heat up and pour the remaining 2 tsp of sesame oil into the wok. Add the mushrooms to the wok and fry for 12-15 minutes until cooked.
4. Coat the tofu squares in cornflour, then fry with a splash of vegetable oil in a hot pan for 6-8 minutes until crispy. Add the pak choi to the pan for the final few minutes.
5. Cook the noodles as per the packet instructions.
6. Add a third of the fried mushrooms to the blender and leave the rest to use as a topping later. Add the fresh ginger, miso paste and vegetable stock to the blender and blend until smooth.
7. Pour the broth into the wok and heat through. Season to taste with extra salt.
8. To serve, add the noodles, followed by the broth, then top with the pak choi, tofu and your chosen toppings: we go with sliced carrot and spring onion, a drizzle of chilli oil and a sprinkle of sesame seeds.