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PdfFirecracker Ramen
Heat the oil in a large pot over medium heat.
Finely chop the garlic, chilli, spring onions and ginger and add to the pot. Cook for 2-3 minutes until fragrant.
Add the gochujang paste, rice vinegar, soy sauce, veg broth, coconut milk and miso paste. Bring to a boil, then reduce heat and simmer for 10 minutes.
Squeeze in the juice of 1 lime and season with salt and sugar to taste.
To serve, divide the rice noodles, oyster mushrooms and broccoli between bowls.
Ladle the hot broth over the top.
Garnish with sliced spring onions, chilli oil, toasted sesame seeds and a lime wedge.