Ramen peanut soup

This is how you make it

1. Cut the tempeh into slices as thin as possible. Add the sesame oil, tamari, ginger syrup, genmai su and arrowroot and leave to marinate for at least an hour.
2. Cut the vegetables for the stock into pieces. This doesn’t have to be perfect because later you will grind it with the hand blender.
3. Heat the sesame oil in a stockpot and fry the onions for a minute. Add the carrots, leek, garlic, ginger and chili pepper and fry for another 2 minutes.
4. Deglaze with a small cup of water. Add the peanut butter and the soy sauce and stir until smooth.
5. Add the rest of the water. Simmer gently for at least 10 minutes, until the roots are soft. You can also simmer the soup for up to 90 minutes for more flavour!
6. Puree the stock with a hand blender.
7. Cook the ramen noodles for about 3 minutes. If you are going to eat the whole pan of soup immediately, you can simply cook the ramen in the stock. Otherwise, cook them in a separate pan and store them separately.
8. Turn off the fire. Mix the miso with some water. Then add this to the stock.
9. Place a generous tablespoon of coconut oil in a frying pan. Bake the tempeh for approx. 3 minutes.
10. Cut the nori sheet into smaller pieces.
11. Cut the white cabbage as fine as possible. Do you have a food processor? Then it will take you a few seconds!
12. Put a handful of white cabbage in the bowls. Place the noodles on top. Pour the stock over it.
13. Garnish with the nori, tempeh, fresh coriander and gomasio.