Ramen with Vegan Egg

Ingredients

Broth

1.5ltr Vegetable Stock
3 Cloves Garlic, peeled
Thumb sized Piece Ginger
2 tbs Soy
1 tbs Miso Paste
2 Birds eye Chilli’s
2 tbs Maple Syrup
Sesame Oil
Handful Dried Shitake Mushrooms

Sesame Coated Tofu

1 Block Firm Tofu, patted dry
2 tbs Miso Paste
2 Tbs Sesame Oil
1 tbs Maple
3 tbs Water

1 cup Mixed Sesame

Mushrooms

4 King Oysters
2 tbs Sesame Oil
1 tbs 5 spice

Vegan Egg

1 tin/400ml Coconut Milk
2 tsp Miso Paste
Pinch Indian Black Salt/Kala Namak
1/2 cup Vita Coco Coconut Milk
6 tbs Corn Flour

Sriracha Mayo

Garnish

2 Baby Pak Choi, quartered
1 Carrot, slice fine
6 Sugarsnap Peas
4 Spring Onions, sliced fine
1 sheet Nori
Punnet Enoki Mushrooms