Hearty Tofu Noodle Soup with Asian Flavors

Drain the tofu and wrap it in a clean kitchen towel, place something heavy on top to drain liquid for 5-10 minutes.

Cut the tofu into large bite-sized cubes and toss in the miso marinade, leave to soak up the tamari for 10 minutes.

Fill a saucepan with 750ml of water and add a stock cube to it.

Chop the ginger into 1cm slivers and slightly crush the garlic cloves with a knife, then add them to the saucepan.

Bend 2 sprigs of spring onion in half and add them to the pan along with half of the red chilli.

Turn the heat on, bring to a boil, and let it simmer with the lid on while preparing other ingredients.

In a frying pan, sear the tofu to get crispy edges, about 10 minutes, then set aside.

Slice the shiitake mushrooms in half lengthwise and pan fry until crispy and golden around the edges.

Prepare the garnish by slicing the remaining chilli and leftover spring onion.

Cut the pak choy in half and fry cut side down for about 7 minutes, then 3 minutes on the other side.

In a separate saucepan, boil the noodles according to package instructions and then drain them.

Remove the spring onion, chilli, and garlic from the stock pot, leaving the ginger in.

Add the drained noodles to the pot along with the mushrooms, tofu, and pak choy.

Serve the soup and garnish with sliced spring onion and chilli.