Spicy garlic ramen with roasted king oyster mushrooms

Preheat the oven to 400.

Shred the king oyster mushroom by clawing at it with a fork; put it in a mixing bowl.

Add the umami powder (or salt and pepper), smoked paprika and avocado oil; mix to coat. Spread out on a parchment-lined baking tray.

Bake about 20 minutes. Bring a pot of water to a boil for the noodles.

In a small saucepan over medium heat, fry the chili paste in a drizzle of avocado oil for a couple of minutes.

Add the veggie stock, stir and bring to a boil.

Turn to medium-low, wait a minute, then stir in the soy milk and the soy sauce. Keep on medium-low; boiling may curdle it.

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

Pour the broth into the serving bowl, optionally through a sieve. Drain the noodles; if starchy, rinse in hot water so the broth does not turn thick and goopy. Place them in the broth.

Top with the mushrooms, chopped green onions, chili threads and white sesame seeds, and finish with a generous drizzle of chili oil.