Make the dashi: On a low heat, add water, kombu and dried shiitake to a saucepan. Bring to just below a simmer, then turn off the heat and let it brew into a light vegan stock.

Toast the sesame seeds: Heat a frying pan on high and add the white sesame seeds. Toast until golden and fragrant, tossing often so they do not burn.

Build the soup: Add the crushed sesame, rice vinegar, soy sauce, sesame oil, vegan dashi powder and unsweetened soy milk to a bowl. Whisk until smooth, then stir into your dashi stock.

Prep fresh toppings: Finely shred red cabbage and slice spring onions thinly. A mandolin makes quick work of the cabbage and gives it a delicate texture.

Cook the tofu: Slice tofu into small steaks. Pan-fry in sesame oil until golden, then season with soy sauce, garlic powder and black sesame. Fry until crisp at the edges and set aside.

Cook the vegetables: In the same pan, sear broccolini in sesame oil. Add a splash of soy and cook for 1–2 minutes until just tender. Set aside.

Cook the noodles and heat the soup: Boil ramen noodles until al dente, about a minute less than the packet instructions. Stir to prevent sticking. While they cook, reheat your sesame miso broth until almost simmering (do not boil, or it may split).

Assemble: Drain the noodles and shake off excess water. Divide into bowls, pour over the hot sesame broth, and add tofu, red cabbage, broccolini and spring onion. Finish with chili oil (la-yu) to taste and extra sesame seeds if you like.