Vegan miso ramen with smoked tofu and corn

Ingredients

For 1 serving

• Rice noodles65 g
• Smoked tofu100 g
• Canned sweetcorn50 g
• Miso1 tablespoon
• Tahini1 teaspoon
• Vegetable broth400 ml
• Bean sprouts50 g
• Shiitake mushrooms50 g
• Spring onions1
• Nori seaweed1
• Cayenne pepperto taste

Contains: soy, sesame, celery,

Method

1. Bring a pan of water to the boil for the noodles. Meanwhile, wipe the shiitake with a damp cloth, remove the tough stems and slice them; heat them in the vegetable stock over medium heat for 5 minutes, until soft.
2. Lower the heat, dissolve the miso and tahini in a ladleful of stock and stir it back into the pan, without letting it boil again.
3. Cook the rice noodles in the boiling water for the time on the packet, usually 3–4 minutes, until soft; drain them straight into the bowl.
4. Cut the smoked tofu into slices about 1 cm thick and brown in a non-stick pan over medium heat for 2 minutes per side, until golden.
5. Drain and rinse the sweetcorn and bean sprouts; slice the spring onion and cut the nori into rectangles.
6. Pour the broth over the noodles and top with the tofu, sweetcorn, bean sprouts, spring onion, a pinch of chilli powder and the nori.