Noodles

• 150g rice noodles (if not gluten-free, then ramen noodles)

Ramen broth

• 2 tbsp tahini
• 2 tbsp gf soy sauce or Coco Aminos sauce
• 1 tsp rice vinegar
• 1 tbsp sambal oelek
• 2 tbsp chili bean sauce (optional)
• 250ml coconut milk
• 500ml vegetable stock
• 2 spring onions, finely chopped
• 1 leek, finely chopped
• 1/2 pack of mushrooms (I used brown mushrooms and king oyster mushrooms)

Toppings

• 150g pumpkin, cut into cubes (Muscade de Provence or butternut)
• 1 red bell pepper
• 2 stalks of kale
• 160g sliced peas (MANA store) or 250g tofu
• 1 chili pepper, cut into rings for decoration
• 2 eggs, soft-boiled (optional)
• Sprout mix
• 1/2 bunch coriander (if you don't like coriander, you can also use fresh parsley)

Noodles

1. Cook the rice noodles according to the packet instructions and set aside.

Toppings

1. Preheat the oven to 200 degrees top/bottom heat.
2. Cut the pumpkin into bite-sized cubes and marinate with a little olive oil, a pinch of salt, 1 teaspoon of curry powder, 1/2 teaspoon of cinnamon and 1/4 teaspoon of rice syrup. Place the marinated pumpkin cubes on a baking tray lined with baking paper.
3. Wash the peppers and cut into bite-sized pieces. Wash the kale too and remove the "leaves" from the stalk. Season the peppers and kale with a little olive oil, salt and pepper.
4. Bake the peppers together with the pumpkin cubes in the oven for approx. 20 minutes. Bake the kale for the last 8 minutes.
5. In the meantime, place the pea shreds in a medium-sized bowl and pour boiling water over them. Leave to soak for approx. 5 minutes. As soon as they are a little soft, drain the water and squeeze out the excess liquid. Fry the pea shreds in a non-stick pan with a little oil for approx. 10 minutes until crispy and season with paprika powder, pepper, cumin and a dash of soy sauce.
6. Just before the end, boil the eggs in an egg boiler or in hot water until soft, so that the yolks are still slightly runny.

--> If you are using tofu, you can skip step 5 and fry the tofu cubes directly in a pan with a little oil until crispy.

Broth

1. Wash/clean and chop the spring onion, leek and mushrooms.
2. In a small bowl, mix together the tahini, soy sauce, rice vinegar, sambal oelek and chili bean sauce until there are no lumps.
3. Heat the vegetable stock and coconut milk in a pan and bring to the boil. Add the tahini sauce mixture and the vegetables and simmer on a medium heat for approx. 10-15 minutes. Taste again and season if necessary.

Finish

1. Pour the broth into the soup bowls and place the rice noodles in the middle of the bowl.
2. Arrange the baked pumpkin cubes, peppers, pea shreds or tofu and kale in a circle in the bowl and garnish with a few chili rings, coriander, sprouts and the soft-boiled eggs.