Vegan Sesame Mushroom Ramen

Thinly slice Chinese broccoli, mushrooms, and spring onion. Set aside.

Place stock cube, miso paste, chilli bean paste, tofu and 150ml water in a blender (or use a hand-held blender) and blend until smooth.

Add broth base to a large saucepan with 600ml water. Place over medium heat, bring to a simmer and cook for 4–5 minutes or until rich and flavoursome.

Place udon noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 3 minutes. Drain and set aside.

Heat ½ the sesame oil in a frypan over medium heat. Add mushroom and cook for 5 minutes. Add Chinese broccoli and cook for 3–4 minutes or until leaves are wilted and stems are tender. Set aside.

Add remaining sesame oil and soy sauce to broth and stir to combine. Divide noodles between bowls, top with mushroom and Chinese broccoli and ladle over broth. Sprinkle with spring onion and sesame seeds to serve.