Chilli, Peanut & Tofu Ramen - Lucy & Lentils

Ingredients

• For the stock
• 1 red onion, finely chopped
• 3 large cloves of garlic, finely chopped
• 3/4 red chilli, thinly sliced (save the other quarter to garnish with)
• thumb sized piece of fresh ginger (half grated and half finely chopped)
• juice squeezed from 1/2 lime
• 1 tsp tamari (or soy sauce)
• 1 tsp brown miso paste
• 700ml stock (feel free to add 1l of stock to make a bigger batch)
• 1 tsp brown sugar
• 1 tbsp peanut oil
• 200g udon noodles (if you're gluten free, soba noodles work really well too)
• To Garnish:
• 1 tsp sesame seeds per bowl
• 1/4 chilli thinly sliced
• For the tofu
• 2 tbsp peanut butter
• 1 block firm tofu 280g, cut into 3cm
• 1 tsp tamari / soy sauce
• Top with:
• 1 tsp sesame seeds
• few slices of fresh chilli
• fresh coriander (optional)
• handful toasted peanuts