Simple veggie ramen

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

Put the soy sauce, rice vinegar, chili oil and a splash of maple syrup in the serving bowl.

Roughly chop the oyster mushrooms, chop the broccolini small and roll and thinly slice a small piece of kombu.

Cook the noodles to package instructions, four minutes here, stirring occasionally so they do not stick.

Heat a non-stick pan to medium with toasted sesame oil and cook the broccolini, mushrooms and kombu three to four minutes.

Strain the noodles and set them aside.

Add two cups of veggie stock to the pot and bring to a boil.

Add the plant-based oyster sauce and a splash of water to the toppings and cook another couple of minutes.

Pour the hot broth into the serving bowl, add the noodles and toppings and sprinkle with white sesame seeds and chopped green onions.