Ingredients

For the broth:

• 1 tbsp sesame oil
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 2 spring onions chopped (separate into measures of white and green)
• 1 1/2 tbsp Miso Sesame Ramen paste
• 1 tbsp peanut butter
• 1 tbsp chilli paste
• 500ml hot water
• 250ml plant-based milk
• 1 tbsp chilli oil
• 2 mushrooms
• 1 tbsp Sushi Soy Sauce
• Salt to taste

Noodles and Toppings:

• 1 head bok choy
• 1 serve Ramen Noodles Precooked
• 50g sweetcorn (or alternative veg)
• White Roasted Sesame Seeds
• Sushi Nori

Instructions

1. Heat sesame oil in a medium sized pot over high heat.
2. Once hot, add in the garlic, ginger, and chopped spring onion (white). Sauté over medium heat for 1-2 mins.
3. Add in the Miso Sesame Ramen paste, peanut butter, and chilli paste. Mix until they’re well combined.
4. While stirring, add in the water and milk. Keep stirring until the paste is diluted. Add in chilli oil and mushrooms. Cover the pot and leave your soup to boil on high heat, around 5 minutes. Once boiling, reduce to a simmer.
5. Taste the soup and season with Sushi Soy Sauce and salt, if needed.
6. Remove the mushrooms and thinly slice these for topping.
7. Slice the bok choy in half and add to the soup.
   When the veggies are cooked to your liking, you can turn off the heat and add in the Precooked Ramen Noodles. Add measure of corn, remaining chopped spring onions (green), sliced mushrooms, and White Roasted Sesame Seeds.
8. Add more chilli oil, and top with finely chopped Sushi Nori.
9. Enjoy immediately while hot!