Shoyu ramen with a cold-infused light dashi and baked toppings

For the light dashi, put the dried shiitake, kombu, crushed garlic, crushed ginger, black peppercorns and a pinch of salt in a jar.

Bring about three and a half cups of water to a boil, pour it into the jar and leave to infuse six to eight hours; it can be made days ahead.

Preheat the oven to 375 and put a pot of water on to boil for the noodles.

Trim the ends from the fresh shiitake and halve them; slice the smoked tofu.

Toss the mushrooms, tofu and broccolini with a small drizzle of avocado oil in a mixing bowl.

Spread on a baking sheet and bake five to seven minutes.

Pour the dashi into a saucepan and bring to a boil, then turn off the heat.

Cook the ramen noodles to the package instructions, here three minutes.

In the serving bowl, whisk the soy sauce, maple syrup, dark soy sauce and toasted sesame oil with a non-metal whisk.

Pour the hot broth into the serving bowl; strain the noodles and place them in the broth.

Top with the mushrooms, broccolini, smoked tofu and a tablespoon of scallion ginger oil; sprinkle with black sesame seeds and serve.