Vegan shio ramen

Finely chop one clove of garlic and one shallot.

Grate one piece of ginger and finely chop one full stick of green onion.

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

Heat a saucepan on medium, drizzle in olive oil and saute the prepped vegetables 2 minutes.

Add a handful of dried sliced shiitake mushrooms, about 10 g kombu and 2 cups water. Season with a generous pinch of salt, cover and cook 5 to 8 minutes.

Cook the noodles in the boiling water per the package directions, loosening them with chopsticks.

In the serving bowl mix 1/4 tsp pink salt, 1 tsp sake, 1 tsp rice vinegar, 1/2 tbsp sesame oil and 1/2 tbsp white sesame seeds.

Remove the kombu, then pour the stock into the serving bowl to combine the flavours. Drain the noodles through a sieve and add them.

Top with fresh green onions and shredded nori.