Vegan Hot and Sour Ramen Recipe - Great British Chefs

Ingredients

• 30g of kombu, soaked in water overnight
• 10g of dried shiitake mushrooms
• 1.5l water
• 1 tsp salt
• 20g of caster sugar
• 50g of Chinese red vinegar, Larkin uses Tung Chun brand
• 2 tbsp of toban djan chilli bean sauce
• 1 tsp dark soy sauce
• 2 tbsp of chilli oil
• 500g of firm tofu, in a single block
• 1 carrot, peeled and roughly chopped
• 1 large tomato, roughly chopped
• vegetable oil, for deep-frying
• 200ml of rice vinegar
• 200ml of water
• 50g of caster sugar
• 360g of ramen noodles, fresh
• 1 bunch of spring onion greens, finely cut into strips and kept in iced water to curl up
• 1 handful of beansprouts