Casual miso and doubanjiang ramen

In a small saucepan combine the soy sauce, miso paste and doubanjiang.

Add a couple of tablespoons of veggie stock, stir and cook a few minutes until the miso dissolves into a semi-thick paste.

Transfer the paste to the ramen bowl; adjust the seasoning to whether the stock is salted.

Bring a pot of water to the boil for the noodles.

Mash the tofu to a crumble, saute a few minutes in chili oil in a non-stick pan, add the dark soy sauce and saute a couple of minutes more, then set aside.

In a small saucepan over medium high heat put the veggie stock, the chopped shiitake and the kombu.

Cook the noodles to package instructions, here four minutes, stirring occasionally.

When the stock boils, remove the kombu.

Pour the hot stock into the bowl over the paste and whisk.

Strain the noodles into the broth, then top with the crumbled tofu, shiitake, green onions, chili threads, sesame seeds and the chili oil.