Ginger & Carrot Ramen (V) | Rugani Juice

Ingredients

• 15 ml / 1 Tbsp vegetable oil
• 2 Rugani carrots, finely chopped
• 2 celery stalks, finely chopped
• 5 cm piece of ginger, peeled and sliced
• 4 garlic cloves with skin on, crushed & cut across
• 1 clove peeled and finely grated
• 4 spring onion, cut into 2 cm pieces
• Coarse sea salt
• 10 dried shiitake mushrooms, soaked overnight (keep the liquid to add to the stock)
• 500 ml Rugani 100% Ginger Infused Carrot Juice
• 45 ml Asian sesame paste, tahini or peanut butter
• 20 ml soy sauce
• 20 ml miso paste (GF if required)
• 60 ml rice wine vinegar
• 20 ml mirin
• 20 ml chilli oil or toasted sesame oil
• Noodles (GF if required), 150 g precooked noodles, per bowl
• Steamed pak choi or broccoli
• Thinly sliced shiitake mushrooms, from the broth
• 100 g of your favourite tofu, per bowl
• Spring onions thinly sliced
• Sesame seeds, to garnish