• Add in a blender jug the miso paste, soy milk, four shiitake mushrooms (leave two for later), garlic, ginger, shallot, soy sauce and brown sugar and blend all the ingredients together until you have a uniform paste.
• Heat the sesame oil in a big sauce pan or pot and add the spring onions sliced into small pieces. Cook until they start to brown (almost burn) and add the blended paste. Lower the heat and leave simmering while stirring occasionally for about 8-10 minutes.
• Add the stock and using a beater make sure that the paste and stock are mixed well. Bring to simmer, leave cooking for 10 minutes and turn off the heat.
• To serve your ramen add the cooked noodles in the bowl, then pour the hot ramen broth, add the toppings and slurp up.

Noodles

• Follow the package instructions. To get perfectly cooked noodles, place them in ice water for a couple of minutes to stop them from cooking. Place the noodles into the bowl but don't add the broth until right before serving the meal.

Toppings

• Prepare the tofu separately heating a pan over medium heat and cooking it cut into cubes until golden. You can cook it directly adding it into the broth or even baking it.
• We use frozen edamame and corn so we simply leave it simmering in water for about 3-4 minutes. Drain and add to your ramen.