Creamy Peanut Miso Ramen

CREAMY PEANUT MISO RAMEN
SERVES 4
INGREDIENTS
FOR THE BROTH AND NOODLES
1 tbsp vegetable oil1 tbsp chilli crisp4 cloves of garlic2 inches of fresh ginger1 tsp turmeric1 lime6 spring onions2 tbsp miso paste3 tbsp smooth peanut butter3 tbsp tahini400ml coconut milk1 ½ litre vegetable stocksalt and pepper to taste4 - packs ramen noodles

FOR THE TOFU CRUMBLES
2 tbsp vegetable oil1 block of smoked tofu1 tbsp soy sauce1 tsp liquid smoke1 tsp chilli oil

TO GARNISH
chilli crisptoasted sesame seedsfresh coriander leaves

BEFORE YOU START
Large stock pot | Frying pan | Box grater / or Microplane | Broth spoons | Chopsticks

Prepare the ingredients
Peel and grate the garlic and ginger
Zest the lime and cut into 4 wedges
Trim and finely slice the spring onions - separate the green and white parts
Open and drain the block of tofu
Prepare the broth
Warm the vegetable oil and chilli crisp in the pan over medium heat
Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 Minutes
Add the miso, peanut butter, tahini to the pan and stir to combine
Add the coconut milk, stir to combine and bring to a gentle simmer
Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest
Prepare the tofu crumbles
Warm the vegetable oil in the frying pan over medium high heat
Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy
Splash the soy sauce, liquid smoke and chilli oil into the pan and stir to coat the tofu pieces
Turn the heat right down and leave to stay warm
Cook the noodles
Open the packs of noodles and keep any flavour pouches that might have been included for another dish
Turn the heat of the broth up to get the liquid bubbling
Add the noodles to the pan, making sure they’re submerged and cook according to packet instructions (approx 3-4 minutes)
Time to dress and serve
Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles
Drizzle over a little chilli oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds
Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks