Dashi powder: this can be a little trickier to find so if you can’t find it, substitute for stock. Vegetable stock or fish stock would work, or chicken if you aren’t vegetarian. I like the Knorr Stock Pots for this.

Tahini: if you don’t have any tahini, use peanut butter. Ideally, 100% peanut so it’s a little looser and nuttier but it will have the same effect.

Tofu: of course, this recipe is for tofu ramen so it’s a great vegetarian option but if you are a meat eater, try crisping up pork mince or chicken mince when you would crisp up the tofu. It should turn golden brown and then you can add in the sauce.

Mirin: if you don’t have mirin, add a 1 tbsp rice wine vinegar and a dash more of sugar to balance it out.

How to get your children to eat it too: they actually like this, but I make sure to include veg they like and don’t add as much soy (if your children are older, then do as you wish!) If you want to double the recipe: double everything and continue.

What to do with leftovers: if you can, store the broth separately to the veg and the noodles as they can get a little soggy otherwise. If you have them mixed together, don’t worry it’ll still be delicious. It’ll last up to 4 days. Reheat in a pan until piping hot, adding a splash of water if the broth feels a little thick/dry.