Vegan gochujang ramen

In a saucepan over medium heat combine the sugar, water, pink salt, Korean pepper powder, miso, rice vinegar and sesame oil and stir until combined; it thickens after a few minutes.

Only a tablespoon of the gochujang goes into this recipe; the rest keeps in the fridge up to two weeks.

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

In a saute pan over medium high heat with olive oil, saute the broccoli, shimeji mushrooms and baby corn a few minutes, then set aside.

Cook the noodles to package instructions, loosening them occasionally with chopsticks; handmade noodles take seven minutes.

Heat two cups of vegetable stock in the unwashed saute pan, which carries the flavour of the sauteed vegetables, with the kombu.

Put a generous tablespoon of gochujang and the soy sauce in the serving bowl.

When the stock boils, remove the kombu, pour the stock into the bowl and whisk it into the gochujang and soy sauce.

Strain the cooked noodles and add them to the bowl.

Top with the broccoli, baby corn, mushrooms, green onion and Korean chili pepper threads.

Add the cashew ramen egg, filled with turmeric chickpea filling.

Finish with a tablespoon of chili oil and a sprinkle of white sesame seeds.