Vegan Firecracker Ramen | Climate-Friendly Cooking 🥕

Ingredients

• 2 cloves of garlic
• about 10 g ginger
• 1/2 red chili pepper
• 1/2 bunch spring onions (keep the green for garnish)
• 2 teaspoons oil
• 1/2 teaspoon turmeric
• 2-3 teaspoons of gochujang paste (Korean spice paste)
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 750 ml mushroom stock (equivalent to 1.5 stock cubes)
• 100 ml coconut milk
• 1 teaspoon miso paste
• Juice of 1/2 lime
• 1 pinch of salt
• 1 pinch of pepper
• about 150 g oyster mushrooms
• about 80 g broccoli
• about 120-140 g silken tofu
• 180 g ramen noodles
• 1 teaspoon roasted sesame seeds
• the green of 1/2 bunch of spring onions (see above)