Ingredients:

1 packs (200g) Ramen Noodles

2 tsp toasted sesame oil (more for drizzling)

2 cloves garlic, minced

450ml vegetable broth

6 shiitake mushrooms, stemmed and thinly sliced

2 tsp miso paste

2 tsp soy sauce

3 spring onions, thinly sliced (use green part for garnish)

5cm wide roasted seaweed, cut crosswise in 8 strips

1 small carrot, julienned (into sticks)

75g bean sprouts

12 cherry tomatoes

100g Tofu, sliced into 6 pieces

1 small eggplant, thinly sliced diagonally               

Direction:

Step 1: Drizzle Tofu, eggplant slices and tomatoes with sesame oil. Season with salt and pepper.

Step 2:  Heat a griddle pan and place the tofu (large sides down) to pan fry. Turn after a few minutes until golden brown on both the sides. Remove and set aside in warm place. Repeat the same with eggplant and tomatoes.

Step 3: In a wok heat oil over medium-high heat, stir-fry garlic until fragrant, add carrots, mushrooms and spring onions and stir-fry until carrots are soft. Add broth, miso paste and soy sauce (Ecoideas Organic Coconut Seasoning Sauce as healthy alternative) and bring to boil and add bean sprouts.

Step 4: Meanwhile, prepare the Ramen Noodles as per package instructions (drained and rinsed).

Step 5: Divide noodles equally among large soup bowls and ladle soup over top. Divide the tofu, eggplant and tomatoes equally to the bowls.

Step 6: Sprinkle with seaweed and garnish with green part of spring onions.