Easy Korean Ramen Bowl

To make the pickled cucumber, add the cucumber pieces to a shallow bowl, sprinkle over the sugar and salt and pour over the lime juice and yuzu dressing. Toss to combine and set aside until needed.

Heat the coconut oil in a large heavy-based saucepan over a medium heat. Add the onion, carrot and parsnip to the pan, season with a little salt and sauté for 1–2 minutes until slightly softened.

Add the gochujang, miso, smooth peanut butter, soy sauce and maple syrup to the pan, pour over the measured water and stir in the kombu.

Bring to the boil, then reduce the heat to a simmer and cook for 5–7 minutes. Remove the kombu and finely slice, then add to the pan with the beans and cauliflower and cook for a further 10 minutes. Add the tofu and cook for five minutes to warm through. Season with salt, adding a splash of soy sauce if needed.

Divide the rice noodle nests among four deep bowls, then ladle over the stew so that the noodles are fully submerged. Leave the noodles for 2–3 minutes to soften in the broth before using chopsticks to break them up further and mix everything together thoroughly.

Stir the chilli flakes and sesame seeds through the quick pickled cucumber and use it to top the ramen bowls together with the spring onion, coriander and nori. Serve.