• 

  cashew nuts

  155 g
• 

  water to soak

Paprika Oil

• 

  extra virgin olive oil

  60 g
• 

  ground smoked paprika

  1 ½ tsp

Spicy Cashew Tare

• 

  hoisin sauce

  155 g
• 

  miso paste chickpea (see Tip)

  70 g
• 

  veggie tsuyu

  70 g
• 

  agave syrup

  30 g
• 

  togarashi powder

  1 tsp

Shiitake Dashi

• 

  water

  1420 g
• 

  dried shiitake mushrooms thinly sliced

  85 g
• 

  kombu (approx. 3-4 large sheets)

  15 g

Udon Noodles

• 

  water

  1420 g
• 

  extra virgin olive oil to fry

  1 - 2 tbsp
• 

  tempeh cut into pieces

  170 g
• 

  chilli crisp oil

  1 tbsp
• 

  dried udon noodles

  340 g
• 

  edible flowers to garnish