Miso Tantanmen Soup

1: Combine tahini with miso, sesame oil, soy sauce, chilli crisp, and 1 tbsp plant milk. Add lime juice, minced garlic, and agave. Whisk until smooth.

2: In a saucepan, crumble stock cube, add boiling water, then the rest of the plant milk and bring to a simmer.

3: Slowly pour in the sesame base while whisking until combined. Season and let simmer, adding water if needed.

4: Crumble tofu and season with soy, garlic, ginger, chilli crisp, and red pepper flakes. Fry in hot oil until crispy (about 10 minutes).

5: Boil corn and broccoli until tender. Toss with sesame oil and any additional seasonings.

6: Cook noodles, serve in bowls, ladle broth, and add toppings. Enjoy!