The Most Incredible Vegan Ramen {Gluten-Free} - The Blender Girl

Ingredients

• 1/2 (8oz/227g) pack linguini-style rice stick noodles (or ramen noodles)
• 1/4 cup (60ml) toasted sesame oil
• 3 bunches baby bok choy, leaves separated, and cut lengthways into thirds
• 7 oz (200g) shiitake mushrooms, sliced
• 1 (160z/454g) pack firm silken tofu, cut into 32 equal squares
• 1/2 cup (40g) finely chopped green onion (white and green parts)
• 8 cups (1.9l) Massel beef-flavored broth (*see notes)
• 1 cup (240ml) full-fat canned coconut milk (shake, then pour)
• 1/3 cup (80ml) wheat-free tamari
• 2 tablespoons dried shiitake mushroom powder (**see notes)
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 1 teaspoon beef-flavored seasoning powder (***see notes)
• 1 teaspoon mirin
• 1/8 teaspoon red pepper flakes, plus more to serve
• Lime wedges, to serve