Vegan Spicy Miso Ramen

1. Blend all ingredients for the spicy miso paste until fine.

2. In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously.

3. Let the spicy miso paste cool completely and save in a jar.

Tofu crumbles

1. Mash tofu into tiny crumbles in a non-stick pan and cook for 2 minutes.

2. Add in 2 teaspoons oil, garlic and ginger, cook until all ingredients turn lightly brown and dry.

3. Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup and 1 teaspoon toasted sesame oil, then adjust taste accordingly.

Togarashi oil

1. In a microwaveable safe bowl, add in 2 cloves finely minced garlic and enough oil to cover.

2. Microwave for 2 minutes, stirring halfway.

3. Remove and stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi), then set aside until ready to use.

Soup making

1. Place stock and plant-based milk in a pot and bring to a simmer.

2. Add 1/4 cup of spicy miso paste into a fine-mesh sieve, then lower the sieve halfway into the simmering soup.

3. Using a spoon, slowly stir the paste to dissolve it into the soup.

4. Taste test and add more paste if needed.

Assembly and serving

1. Cook ramen noodles according to package instructions

2. Blanch bok choy until tender

3. Serve cooked ramen with soup, top with tofu crumbles, blanched bok choy, drizzle of togarashi oil and chopped scallions (green part).