Vegetarian Ramen Recipe | olivemagazine

Ingredients

• 1 tbsp toasted sesame oil plus a little extra
• 2 cloves garlic crushed
• a thumb-sized piece ginger finely grated
• 5g (optional) dried shiitake mushrooms
• 1 litre vegetable stock
• 1 tbsp soy sauce
• 1 tsp caster sugar
• 1 pak choi quartered lengthways
• 100g sugar snap peas
• 300g cooked egg noodles
• 3 tbsp Belazu tahini
• 2 tbsp miso paste
• ½ a 280g block firm tofu patted dry and cut into quarters
• 195g tin sweetcorn
• 2 carrots cut into long thin strips
• a small bunch coriander
• 2 tbsp chiu chow chilli oil (optional)