Coconut cream and sesame ramen with tofu, shiitake and broccolini

Scoop out the coconut cream and set aside.

Mash the tofu to a crumble; finely chop the shiitake mushrooms and the broccolini.

In the ramen bowl combine the cane sugar, a splash of toasted sesame oil, the chili oil, soy sauce and white sesame paste and whisk.

Cook the ramen noodles to package instructions, four minutes here, stirring so they do not stick; drain and toss with a splash of toasted sesame oil.

In the same pot, whisk the veggie stock and coconut cream over medium high heat.

Saute the tofu in the avocado oil in a non-stick pan on medium 2 to 3 minutes.

Add the mushrooms and broccolini and saute 2 to 3 minutes, then the soy sauce and dark soy sauce for another minute.

When the broth comes to a boil, pour it into the ramen bowl over the whisked base.

Add the noodles, then the sauteed vegetables, garnish with chili threads and finish with another tablespoon of chili oil, which sits on top of the cream.