Ultimate autumn food bowls

Ramen wonder – soba noodles with crispy tofu in spicy ramen broth

Ingredients (serves 4)

1.2 litres dashi or vegetable broth

Handful of dried shiitake

Mushrooms

500g mix of soup vegetables (like sliced carrots and broccoli florets)

Pinch of salt

For the Tare sauce

2tbsp miso paste (I use yellow)

50ml tablespoons shoyu soy sauce

50ml mirin

5 garlic cloves, crushed

1½tbsp sriracha

3tbsp chickpea flour

1½tbsp tahini

1tbsp toasted sesame oil

1tbsp tamarind paste

½tbsp freshly grated ginger

200g soba or ramen noodles

Add-ins (optional) 

100g fresh shiitake mushrooms

½ cucumber, cut into matchsticks

5 spring onions, sliced

Pickles (pickled red cabbage)

4 medium eggs, boiled and halved

80g seroendeng, optional (mix 50g desiccated coconut with 50g crushed peanuts and toast for 1½ minutes in a pan)

Toppings

Handful of chives, handful of black sesame seeds, sprinkling of shichimi togarashi or red chilli flakes, pickles

Method

Pour the dashi or vegetable broth into a large pan. Bring to boil over a medium-high heat. Add the dried shiitake and vegetables to the broth with a pinch of salt. Lower the heat and let the broth simmer until you are ready to assemble.

Transfer 200ml of dashi or broth, without any vegetables, to a small saucepan. Bring to boil then reduce to a simmer. Add the tare ingredients then blend until smooth in a food processor. Let it simmer over a low heat until serving.

Prepare the add-ins and toppings and cook the noodles according to the packet instructions. Rinse the noodles in cold water and set aside. Pour the remaining litre of hot vegetable broth into serving bowls. Stir the tare into the broth. Divide the drained noodles, add-ins and toppings between the bowls.

Customise your heat and strength of flavour. Keep condiments like sriracha, soy sauce and roasted sesame oil on the table.

Bowls of Goodness (£18.99) by Nina Olsson is published by Kyle Books.