Mushroom Udon Noodle Bowl

Add the ramen broth, mushroom stock cube, shaoxing rice wine, and soy sauce to a saucepan and slowly simmer for 15 minutes while you prep and cook the other ingredients.
4 cups ramen broth, 1 mushroom stock cube, 1 tbsp Shaoxing wine, 2 tbsp soy sauce
Cut your tofu into triangles and coat in the cornflour, then fry for 3 minutes on each side in some vegetable oil to get it nice and crispy. Set aside.
200 g firm tofu, 2 tbsp corn flour
In the same pan, saute your garlic and ginger paste, then add chopped oyster and shimeji mushrooms and sear on high heat to get them golden brown - this step really brings out the flavour of the mushrooms so is a real must!
2 tsp garlic and ginger paste, 20 g shimenji mushrooms, 50 g oyster mushrooms
Add your beansprouts to the pan to warm through for a minute.
1 handful bean sprouts
Slice your spring onions.
2 spring onions
Cook your noodles according to the packet instructions, then portion out into two bowls and ladle the ramen broth over them. Top with the tofu, mushrooms, bean sprouts, spring onions, and a knob of vegan butter.
250 g udon noodles, 2 knobs of vegan butter