Chili miso vegetable ramen

In a small saucepan combine soy sauce, miso paste, doubanjiang and a couple tablespoons of veggie stock.

Stir and cook a few minutes until the miso dissolves and a semi-thick paste forms; transfer the paste to the ramen bowl.

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

Pat the tofu dry with a paper towel and mash it into a crumble with a fork.

Heat chili oil in a non-stick pan, add the tofu crumble and saute a few minutes until slightly crispy.

Add dark soy sauce, saute another couple of minutes, then set the tofu aside.

Chop the shiitake mushrooms.

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

Cook the ramen noodles to package instructions, 4 minutes, stirring occasionally.

When the stock comes to a boil, remove the kombu.

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

Strain the noodles and add them to the broth.

Top with the tofu crumble, shiitake, chopped green onions, chili threads, white sesame seeds and a generous tablespoon of chili oil.