Mushroom stroganoff ramen

Method

1. Pour 2 tbsp olive oil into a large saucepan over a medium heat. Add the 3 sliced spring onions, the garlic, ginger, mushrooms, three quarters of the parsley and a pinch of salt and pepper. Cook for 4-5 minutes until caramelised.
2. Stir in the coconut milk, veg stock, soy, Marmite, mustard, Worcestershire sauce/Henderson’s Relish and tomato purée until combined, bring to a simmer, then cover and turn the heat down. Leave to gently simmer for 30 minutes.
3. Strain the liquid through a fine sieve into another pan – this is your soup base (see Tips). Keep it warm over a very low heat until ready to serve.
4. Bring a pan of salted water to the boil. Cook the noodles according to the pack instructions, then lift out with a slotted spoon and transfer to a bowl of cold water. Cook the broccoli in the same boiling water for 2-3 minutes, then drain and set aside.
5. Heat a dash of oil in a frying pan over a medium heat. Once hot, add the shiitake mushrooms and drained broccoli, then fry for 3-4 minutes.
6. To serve, drain and divide the noodles among bowls. Add the broccoli, mushrooms and radishes on top. Pour over the hot broth (aim for the side of the bowl so it doesn’t disturb the arranged food in the centre). Finish with the finely sliced spring onions, cashews and remaining parsley. Add a drizzle of chilli oil if you like.