Vegan spicy tan tan ramen

Bring a pot of water to the boil.

Tear the larger oyster mushrooms down by peeling rather than chopping them small.

Cook the mushrooms and garlic, adding them to boiling water, until the mushrooms are soft and moist, then set aside.

Use the same unwashed pan for the stock, for the flavour left from the garlic, the bok choy and the mushrooms. Add vegetable stock.

Turn the heat down to low and stir in unsweetened almond milk.

In the serving bowl combine sesame paste, soy sauce, rice vinegar, toasted sesame oil and chili oil.

Pour the soup in and whisk.

Add the bok choy and mushrooms to the bowl.