Miso Brothy Noodles with Soy Mushrooms

Mince the garlic and ginger. Finely slice the spring onions, separating the whites and greens. Roughly tear the mushrooms into strips. Set aside.

Cook the soba noodles in a pot of boiling water following packet instructions, then drain, rinse and set aside.

While the noodles are cooking, heat a glug of vegetable oil in a large pan set over a high heat. Add the sliced spring onion whites and mushrooms and a pinch of salt then fry for 5-7 mins until the mushrooms have started to caramelise. Add the dark soy sauce and cook for another minute then transfer the mushrooms to a bowl and set aside.

Add another glug of vegetable oil to the pan and turn the heat to medium. Add the ginger and garlic and cook for 1 min, stirring constantly. Pour in the water and stock cube, mixing well until the stock cube has dissolved. Scrape any leftover bits on the bottom of pan from the mushrooms into the stock to add flavour. Bring to a gentle simmer.

Meanwhile, drain the tofu and use your hands to break it into large bite-sized pieces. Add the tofu to the broth and leave to simmer for a few minutes to warm through the tofu. Just before serving, stir the miso paste through the broth.

To serve, divide the noodles between bowls and top with the tofu broth and mushrooms. Finish with the spring onion greens, a drizzle of chilli oil and plenty of sesame seeds.