Spicy coconut udon

Preheat the oven to 400 and tear about 80 grams of oyster mushrooms down by hand.

Toss the mushrooms with smoked paprika, umami powder and a drizzle of avocado oil, then spread them on a parchment-lined baking tray.

Slice about a quarter pound of fried tofu onto the same tray and bake 20 minutes.

In a saute pan or stock pot put a tablespoon each of Chinese chili paste and miso paste, one crushed lemongrass stalk and a good tablespoon of chili oil.

Fry the paste on medium heat two to three minutes, which is imperative for the flavour.

Add sweet paprika and turmeric and cook another minute.

Add the 400 ml can of coconut cream, stir and turn the heat to medium high, then add a liter of water or unsalted veggie stock.

Add soy sauce and cane sugar, bring to a boil, then simmer a few minutes.

Boil the udon noodles to package instructions, about three minutes, stirring occasionally.

Strain the broth through a sieve to pick out the lemongrass and leave it clean and silky.

Put the drained noodles in the bowl and pour about two cups of broth over.

Top with the crispy fried tofu, the oyster mushrooms and a generous amount of fresh cilantro.