Step 1

Combine the tahini, miso paste, gochujang paste, maple syrup, sesame oil and 3 tablespoons of water in a bowl, then set aside.

Step 2

Slice the tofu into cubes. Add a small splash of sesame oil to a non-stick wok or high-sided pan on a medium heat. Add the tofu and fry for 10 minutes or until golden and crispy on all sides. Next drizzle a heaped tablespoon of the spicy tahini mixture into the pan and stir to combine until the tofu is coated in the mixture, then transfer the tofu to a bowl and set aside.

Step 3

Add another small splash of sesame oil to the pan and keep it over a medium heat, then add the ginger and garlic. Fry for a minute, stirring occasionally to prevent the ginger and garlic burning, then throw in the shiitake mushrooms and pour in the vegetable stock. Turn up the heat, bring it to a boil, then cook for 3-4 minutes or until the mushroom is tender.

Step 4

Meanwhile, cook the noodles in boiling water until al dente, then drain and set aside.

Step 5

Divide the remaining tahini mixture equally between two large bowls (we love to use ramen bowls), followed by the broth with all the sliced mushrooms. In each bowl, stir together the tahini mixture and mushroom broth (this method helps to prevent the tahini splitting) until they’re fully combined, then drop in the cooked noodles, tofu and your favourite toppings. Yum.