Chilli Crisp Ramen

2 tbsp garlic puree

2 tbsp chilli crisp

2 cups of stock

1 tbsp lemon juice

2 tsp miso paste

1 tbsp soy sauce

2 tbsp tahini

2 tbsp soy milk

180g tofu, sliced

200g mushrooms, sliced

2 tbsp soy sauce

1 can sweetcorn

1 cup edamame

1 pack of tenderstem broccoli

Handful of sesame seeds

2 spring onions, chopped

4 bricks ramen noodles

Method:

• Add the garlic and chilli crisp to a pan and cook until fragrant, then add the stck and stir until well combined.

• Add the lemon juice, miso, soy sauce, tahini, and soy milk to a separate bowl. Once mixed, transfer this to the pan also and combine to for the broth.

• Meanwhile, airfry the tofu until just crispy and parboil the broccoli. At the same time, fry the mushrooms in 2 tbsp of soy sauce until softened and nicely glazed. Cook the noodles according to the package instructions.

• Add the sweetcorn and edamame to the broth, then transfer to bowl along with the nooles. Top with the tofu, broccoli, and mushrooms.

• Granish with the sesame seeds and spring onions, then serve and enjoy!