Recipes serves 2 Mindful ramen Ingredients 1 tbsp miso paste Handful of dried seaweed (optional) Handful of dried shiitake mushrooms Slice of fresh ginger 1 tbsp tamari 7 0g noodles (for example, buckwheat or soba) 1 tsp coconut or olive oil 1 00g firm tofu, sliced thickly 2 handfuls of raw chopped Method 1 Put the miso paste, seaweed (if using), mushrooms and 1 litre of water in a saucepan on a high heat and bring to the boil. Add the ginger and tamari, reduce the heat and simmer for 10 minutes. 2 In a separate saucepan, cook the noodles in boiling water for 67 minutes, or according to the instructions on the packet. Drain and put to one side. veggies (for example, pak choi, beansprouts, sliced carrots, spinach and radish) To serve 1 chopped fresh chilli 3 Meanwhile, heat the oil in a frying pan and lightly fry the tofu for two minutes on each side, then put to one side. 4 Strain the broth into a jug using a sieve. Put the cooked noodles and the raw veggies into the bottom of two soup bowls and pour the broth over the top. Slice some of the mushrooms and seaweed from the strained broth and add to the ramen. Top with the tofu and scatter over the chopped chilli, if using.