Set a large stock pot on high heat & once it gets hot add in the oil.

Once the oil gets hot add onion, carrot, celery, ginger & garlic, stir & cook over high flame for 3-4 minutes until the veggies get charred.

Further add button mushrooms, apple & shitake mushrooms, stir & cook for 2-3 minutes.

Then add the water & crushed black peppercorns & bring the stock to a boil.

Once the stock comes to a boil, lower the flame to medium low & let the stock simmer for 1.5-2 hours, while the stock is simmering you can start preparing other components, make sure you keep discarding the scum that floats on the surface of the stock at regular intervals.

After cooking the stock for 2 hours you’ll notice that it would have reduced a little, your stock is ready at this point.

Strain the stock into another stock pot using a sieve & reserve the shitake mushrooms to use it as a topping if you have added them.

Finally taste & adjust the salt, you have to keep the stock a little under seasoned because you’ll be using soy sauce to season it while assembling the ramen bowl.

Your vegan broth is ready.

Add the chilli flakes, soy sauce & powdered sugar into a heatproof bowl, mix it well & set it aside.

Further add the oil into a pan & heat it until it reaches 120C, then add in the star anise, cinnamon stick, onions & garlic, stir well & fry the onion & garlic over medium flame until they get light golden brown & crispy.

Once the onion & garlic turns slightly light golden brown, remove the pan from the flame & carefully pour the hot oil over the chilli flakes mixture you prepared earlier, make sure you remove the cinnamon & star anise from the oil.

Transfer it into an air tight glass container once it reaches room temperature.

Your chilli oil is ready.

Set a wok on high heat & once it gets hot add the oil.

Once the oil gets hot add the ginger garlic chilli paste & stir it, further add the tofu & all the remaining ingredients.

Toss the tofu over high flame for 2-3 minutes then transfer it into a bowl.

Your tofu for ramen is ready.

Set a wok on high heat & once it gets hot add the oil.

Once the oil gets hot add the bok choy cook it until it gets charred.

Transfer the charred bok choy into a plate & season it with salt & pepper.

Your charred bok choy is ready.

Boil water in a stock pot for the noodles & season it with salt.

Once the water comes to a boil add in the noodles & boil them for 3-4 minutes or as per the instructions on the package.

Once boiled, transfer them into cold water to stop the cooking process & then strain them using a sieve.

Your noodles are ready.

To assemble your ramen bowl, add soy sauce, powdered sugar & chilli oil into the bowl & stir it.

Further add the vegan broth & noodles, make sure that the broth is boiling hot.

Place the toppings as per your preference & garnish with some chopped spring onion greens, sesame seeds & chilli oil.

Your vegan ramen bowl is ready.