Asparagus, mixed sea vegetable and tofu ramen from Ramen by Heather Whinney

Ingredients

• salt and ground black pepper, to taste
• 400 g/14 oz firm tofu, cubed
• 5 ml/1 tsp dark soy sauce
• 30 ml/2 tbsp sesame oil
• 400 g/14 oz fine asparagus spears, trimmed
• 10 g/1/2 oz wakame, soaked in water to reconstitute
• 2 sheets of nori, broken into pieces
• 1.75 litres/3 pints/7½ cups kombu dashi stock
• 400 g/14 oz fresh ramen noodles
• 300 ml/½ pint/1¼ cups soy milk
• 30 ml/2 tbsp light soy sauce
• 15 ml/1 tbsp mirin
• 2–3 spring onions/scallions, green parts only, finely chopped
• 10 ml/2 tsp black sesame seeds