• Soak the shiitake mushrooms in 1 cup of boiling hot water. Leave them soaking while you prepare the rest of the ingredients.
• Using a small blender or food processor, combine the silken tofu, vegan butter, and soy sauce, and blend until you have a smooth creamy paste.
• Heat some vegetable oil over medium-high heat and add finely sliced spring onions, using only the white and light green parts.
• Once the spring onions start to brown, add grated ginger and cook for another 1-2 minutes and then incorporate the miso paste and shiitake stock made with dried shiitakes. Dried shiitakes can sometimes release small hard bits during soaking; it's best to strain the shiitake broth through a mesh before adding it to the pot. Reserve the shiitakes for later.
• Lower the heat and whisk all the ingredients until the miso paste has completely dissolved.
• Incorporate the creamy silken tofu mixture into the pot, and then the vegetable broth. Whisk again, making sure all the ingredients are well combined, forming a smooth and silky broth.
• Add the shiitake mushrooms finely chopped, and simmer for 5 minutes. At this point, you can also add edamame, peas, and corn.
• Turn the heat off and enjoy with your favorite noodles and toppings.
• To assemble the ramen bowl, first place your noodles in a big bowl. Then, pour the ramen broth while warm, and last, add your toppings.

Ramen Noodles

• Cook your Ramen Noodles in boiling water following the package instruction.

Menma (Marinated Bamboo Shoots)

• To make homemade Menma is very simple, you’ll only need some bamboo shoots, mirin, and soy sauce. We normally make a big batch to use during the week. We combine 1 can of bamboo shoots, 200 ml water, 50 ml soy sauce, and 50 ml mirin. We bring these ingredients to a simmer and leave simmering for about 10 minutes. Then, leave to completely cool before transferring to a glass container. You can keep them in the fridge for a week. They can be added to ramen, but also stir-fries and curries.

Air-Fried Tempeh