Vegan Ban Mian

Combine the flour, a pinch of salt, the 130 ml of water and a little of the vegetable oil in a bowl and knead to a smooth, firm dough.

Cover the dough and leave to rest for 30 minutes so the gluten relaxes.

Fry the soaked, sliced shiitake mushrooms in the remaining vegetable oil in a large saucepan for 3 minutes until fragrant.

Add the 1.2 litres of water and the reserved mushroom soaking liquid, bring to the boil, then simmer for 15 minutes to infuse.

Add the vegan mince in small pinched pieces and simmer for 5 minutes until heated through.

Pinch off small pieces of the rested dough, stretch each one thin between your fingers, and drop it directly into the simmering broth.

Add the Chinese broccoli and simmer for 3 minutes until the noodles float and the greens are tender.

Stir in the silken tofu cubes and season with the remaining salt and the white pepper.

Ladle into bowls and scatter with spring onions to serve.