Vegan ramen - Good Food Middle East

Ingredients

• 2 garlic cloves
• thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
• 1½ tbsp white miso paste
• 1 tbsp neri goma(white sesame paste) or tahini
• 15g dried shiitake mushrooms
• 1l good-quality vegan stock
• 2 tbsp soy sauce
• 200g firm tofu, cut into chunky cubes
• 1 tbsp cornflour
• 1 tbsp veg or sunflower oil
• 100g (2 x nests) ramen or rice noodles
• 1 head pak choi, quartered
• 2 spring onions, finely sliced, white and green parts kept separate
• 25g ready-to-eat beansprouts
• 1 carrot, peeled and cut into fine matchsticks
• sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)