Serves 2

Ingredients:

• 150g Classic or Simply Seitan, cut into large chunks
• 2 tbsp soy sauce
• 1 large garlic clove, crushed
• Thumb of ginger, grated
• 100g ramen noodles
• 300ml stock
• 150g mushrooms, sliced
• 1 pak choi, halved lengthways
• 1 heaped tsp miso (optional)
• 1 carrot, shredded
• 2 spring onions, finely chopped
• Pinch of chilli flakes to serve

Method:

• Put the seitan into a bowl with the soy sauce, garlic and ginger. Stir to coat the seitan, then set aside for 30 minutes to marinate.
• Meanwhile, cook the noodles as per the packet instructions and set aside.
• Once the seitan has marinated, pop into a saucepan and add the stock. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until fragrant. You can add a little more water here if needed.
• Meanwhile, heat a grill pan (or a frying pan with a little oil) and cook the mushrooms for 5 minutes, or until soft. Push to one side of the pan and add the pak choi, inside face down. Cook for 3-4 minutes or until the pak choi starts to char. Flip and cook for a further 3-4 minutes. Remove from the heat and set aside.
• Add the miso paste to the stock and stir until dissolved. Then add the noodles, mushrooms, pak choi, carrot and spring onions and bring back to a simmer. Divide between two bowls and top with a pinch of chilli flakes if desired.

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