We're throwing down a challenge to carnivores not to fall in love with this miso ramen broth with deliciously chewy noodles and tender vegetables. Laced with chilli and sesame, it's more than enough to win hearts and entice friends over to the plant-based movement – even if only once a week.
Thinly slice gai lan, 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 saucepan with 600ml water. Place over medium heat, bring to a simmer and cook for 4–5 minutes or until rich and flavoursome. While broth is cooking, continue with step 4.
Place udon noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 3 minutes. Drain and set aside. While noodles are blanching, continue with step 5.
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.