Tantan ramen

Preheat the oven to 400.

Pat the extra firm tofu dry with paper towel, break off pieces and crumble into a bowl.

Add soy sauce, dark soy sauce, umami powder and chili oil to the crumble and mix.

Spread the crumble evenly on a parchment-lined baking tray and bake 30 minutes.

Finely chop the green onions and set aside.

Bring a pot of water to the boil for the noodles, separately from the broth.

Dashi, the night before: put kombu, dried mushrooms, peppercorns, crushed garlic and any loose vegetables into a one litre jar and fill with hot water; leave unsalted, cool, lid and refrigerate overnight.

Pour the dashi and the soy milk into a pot and bring the broth to the boil.

Whisk the sesame paste, chili oil, soy sauce and toasted sesame oil together in the serving bowl.

Take out the crumble and use a spatula to fold and chop any pieces stuck together.

Boil the ramen noodles, stirring often if frozen.

Pour the boiling broth into the serving bowl and whisk until silky and smooth.

Drain the noodles, rinse them quickly in hot water to remove excess starch, and place them in the bowl.

Top with the crumbled tofu, chopped green onions, white sesame seeds, chili threads and chili oil.