Serves 2 10 mins Prep 15 mins Cooking
Vegan
Serves 2 10 mins Prep 15 mins Cooking
Vegan
1
Add Very Lazy Chopped Garlic and Chopped Ginger, miso, mushrooms, stock and soy sauce to a pan. Bring to a gentle simmer, cover and cook for 5 mins. Strain the broth into a clean pan and discard everything left in the strainer (although you can add back into your broth if you prefer).
2
Meanwhile, toss the tofu cubes in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side so that it slightly browns and crisps. Cook the noodles as per pack instructions, strain and leave in the pan with a little cooking water so they don’t stick together.
3
Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
4
Strain the noodles and divide the between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts and carrot matchsticks, green parts of the spring onions and a drizzle of sesame oil.
5
Enjoy!
