Makiko says: “This vegan dish showcases the colour and texture of garden and sea vegetables with the added umami depth of seaweed, miso and soy. Crispy dried onions are a great storecupboard ingredient and add a final, tangy, crunchy topping.”

Serves 2

Ingredients

2 cloves garlic
½ white onion
1 medium carrot
4 stalks long-stem broccoli
2 tbsp sesame oil
2 tbsp ground sesame seeds
1 litre (35 fl oz) water
1 x 10cm (4 in) sheet dried kelp sheet
4 whole dried shiitake mushrooms, rehydrated in lukewarm water for 20 minutes
240g (8½ oz) fresh Chinese noodles
235ml (8 fl oz) soya milk
2 tbsp white miso paste
4 tsp Japanese soy sauce

For the toppings:

Handful bean sprouts, washed
2 spring onions, finely sliced
6 bamboo shoots
½ tsp white pepper
2 tbsp dried crispy onions
1 tsp chilli oil

Method

Grate the garlic. Slice the onion thinly, julienne the carrot and trim the broccoli slightly so the stems fit in a bowl.

Heat the sesame oil in a frying pan and add the garlic, onion, carrot and broccoli. Fry over a low heat for 10–15 minutes until they soften. Scatter the ground sesame seeds over the vegetables in the pan and fry for another 3 minutes.

Put the water, whole kelp sheet and dried shiitake mushrooms in a pot and simmer over a low heat for 10 minutes.

In the meantime, cook the noodles according to the instructions on the packet. Drain and divide between 2 serving bowls.

Add the soya milk, miso and soy sauce to the broth and bring back to the boil again. Turn off the heat.

Pour the soup over the noodles, then top with bean sprouts, spring onions and bamboo shoots. Season with white pepper, add a small mound of dried crispy onions and drizzle over a few drops of chilli oil.

From Ramen: 80 Easy Noodle Bowls And Broths by Makiko Sano (OH! Life, £18.99), out now

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