Vegan Ramen with Enoki Mushroom Snow Crab – Seed to Surf

Ingredients

• 3 large cloves of garlic, pressed
• 2.5 inch piece of fresh ginger, cut into a few smaller chunks
• 2 tbsp white miso paste
• 1 ½ tbsp tahini
• 20g dried shiitake mushrooms
• 6 cups good-quality vegan stock
• 3 tbsp soy sauce
• 1 standard package (340g) extra firm tofu
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp of cornstarch (or use arrowwood starch/potato starch)
• 3 x 100g servings of ramen or rice noodles
• Olive oil
• Pan seared vegetables (carrots, bok choy, broccoli, asparagus)
• Seed to Surf’s Enoki Mushroom Snow Crab (½ tin per serving)