Creamy plant-based ramen

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

Scoop out the coconut cream and set aside.

Mash the tofu with a fork into a crumble; finely chop the shiitake mushrooms and the broccolini.

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

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

In the same pot, heat the veggie stock and coconut cream over medium-high heat, whisking to combine.

Heat a non-stick pan over medium with the avocado oil; saute the tofu 2 to 3 minutes.

Add the mushrooms and broccolini and saute 2 to 3 minutes; add the soy sauce and dark soy sauce and saute another minute.

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

Add the noodles, then the sauteed vegetables; garnish with chili threads and finish with another tablespoon of chili oil.