Vegetarian Ramen

I love ramen!

Ingredients

• 200ml vegetable stock
• 1/2 carrot
• 1/2 tomato
• 2tsp Tom Yum paste
• instant noodle
• 30g tofu
• 2 Shiitake mushrooms
• 1 Cloud ear fungus
• 1 egg
• 1/2 avocado
• 1/4 lime
• 1/3 chili
• 1 teaspoon oil
• 1 teaspoon soy sauce
• 1 teaspoon Sriracha sauce
• 1/2 Nori sheets
• Spring onion

Preparation

• Cook sliced carrot an mushrooms in stock, for about 10 min
• Add soy sauce and Sriracha to taste
• Fry tofu on a little bit of oil
• Pour the soup over the instant noodles
• Top with fried tofu, avocado, nori and boiled egg
• Serve with chopped spring onion and sesame seeds