Tom Yum Ramen

Ingredients

• 1.4l of vegan ramen stock (see below)
• 4 garlic cloves, finely chopped
• 5cm knob of galangal or ginger, sliced
• 2 whole stalks of lemongrass, peeled and chopped into 3in pieces
• 3 makrut (kaffir) lime leaves
• 2 tsp of Thai chilli garlic paste
• 1 tsp of sea salt
• 1 1/2 tsp of sugar
• 2 tbsp of white soy sauce
• Juice of 1 lime
• 175g of oyster mushrooms, trimmed
• 8 cherry tomatoes
• 175g of firm tofu, diced
• 120ml of coconut milk
• 680g of ramen noodles
• 45g of spring onions, finely chopped
• 45g of coriander, roughly chopped
• 1 lime, cut into 4 wedges
• 2 tbsp of vegetable oil
• 1 large onion, roughly chopped
• 2 celery stalks, roughly chopped
• 5cm knob of ginger, sliced
• 2 leeks, sliced and washed
• 2 large carrots, roughly chopped
• 6-8 medium cloves of garlic, crushed
• 2l of water
• 175g of button mushrooms, roughly chopped
• 1 bunch of spring onions, roughly chopped