One Pot Kale Ramen with Umami Tofu

INGREDIENTS

• 150g firm tofu, cut into cubes
• 1 tbsp tamari or soy sauce
• 1.5 tsp maple syrup
• 1 tsp ginger, minced
• ½ tsp garlic, minced
• 1 tsp Dijon mustard
• 1 tbsp sesame oil
• 1 brown onion, diced
• 2 garlic cloves, diced
• 1.5 tbsp garlic, diced
• 2 tsp ginger, diced
• 1 tbsp tahini or cashew butter
• ¾ tbsp miso paste
• 1 tbsp tamari or soy sauce
• 3 cups vegetable broth
• 1 cup water
• 6 fresh shiitake or brown mushrooms
• 1 bunch baby pak choy, cut in half or broccolini/Chinese broccoli
• 1 carrot, finely sliced
• 1.5 cups kale
• 1/3 cup corn or edamame
• 100g ramen, udon or soba noodles
• 1 tsp chilli oil (optional)
• 1 tsp black sesame seeds
• 2 tbsp spring onion or fresh coriander

DIRECTIONS

1. Place the cubed tofu into a small bowl, add in the remaining ingredients for the umami tofu and mix until tofu is fully coated.
2. Heat 1 tbsp of oil in a pan, and fry the tofu for 3 minutes or until golden brown. Set tofu aside.
3. Give the pan a quick rinse and reuse to cook the broth.
   In a large pot, heat 1 tbsp of sesame oil over medium heat. Add the onion and saute for 3 minutes, stirring continuously. Next, add the garlic and cook for a further 2 minutes.
   
4. Next add the vegetable stock, water, ginger, tahini, miso paste, tamari sauce and the shiitake mushrooms (leave whole, do not cut in slices), and let the broth simmer uncovered for 7-10 minutes on low heat.
5. Taste the soup and season with more salt or tamari sauce to taste, if needed.
   Next remove the mushrooms, and slice them into thin strips, then set them aside.
   If you prefer having the broth creamy, blend it with a hand mixer until smooth. Otherwise, you can leave the broth as it is.
   
6. Add in your veggies (except the kale) and ramen and cook for 4 minutes, then add in the kale and sliced mushrooms for a further 2 minutes.
7. Divide the soup into two bowls, and top with the tofu, spring onions, chilli oil and black sesame seeds.