VEGAN TANTANMEN RAMEN WITH TOFU/BROCCOLI/CASHEW

 INGREDIENTS:

Broth (blend last three, add to stock and bring to boil, then simmer until ready to serve):
4 cups vegetable stock
2 cups soy milk
250g silken tofu
1 tbsp white miso

Noodles (cook at end in water by instructions):
250g ramen noodles

Sauce (whisk together, then divide by 4 bowls and whisk broth into them before adding noodles and toppings):
1/2 cup hulled organic tahini (runny)
1/3 cup tamari
1/4 cup mirin
2 tbsp sesame oil
few dashes maggi seasoning
your choice heat to taste (chili crisp/sriracha/gochujang)

Protein (marinade in soy for a few hours before, then fry off in butter): 
500g firm tofu, pressed, cut into 1" squares

Vegetables (interchangeable - steam until bright with a little crunch still left):
1 head broccoli, cut into small heads
1 zucchini, cut into quarters
1 carrot, cut into batons

Vegetables (sauté in butter to taste):
1 cup frozen corn, defrosted
1 cup swiss brown mushrooms, sliced (cook in garlic)

Garnishes:
1 cup raw cashews, blitzed then toasted in salt/pepper
spring onions, finely chopped
fresh coriander
hemp seeds
black/white sesame seeds (ground if desired)