Ingredients

Method

1. 1

   Preheat your oven or air fryer to 180°C (350°F).

2. 2

   Grate the block of extra firm tofu using the coarse side of a grater.

3. 3

   Spread the grated tofu on a baking sheet lined with parchment paper.

4. 4

   Drizzle the dark soy sauce, sesame oil, and agave over the tofu.

5. 5

   Use your hands to toss the tofu, ensuring it's evenly coated in the marinade.

6. 6

   Bake in the oven for 15-18 minutes or air fry for 12-15 minutes, turning it occasionally until it is crispy and has a mince-like texture. Be sure to watch it closely as it can catch quickly.

7. 7

   While the tofu bakes, prepare the broth. Heat 1 tablespoon of sesame oil in a saucepan over medium heat.

8. 8

   Add the chopped spring onions and coriander stalks to the pan. Grate in the ginger and garlic. Sauté for about 5 minutes until fragrant.

9. 9

   Add the dried shiitake mushrooms, miso paste, crumbled stock cube, light soy sauce, and water to the pan. Bring to a simmer over low heat and let it cook for 10 minutes.

10. 10

    Pour in the coconut milk and stir until the broth is smooth and creamy.

11. 11

    Stir in the fresh lime juice just before serving.

12. 12

    Meanwhile, cook your noodles according to package instructions. You can also quickly pan-sear or steam the pak choi.

13. 13

    To assemble, ladle the creamy miso broth into two bowls.

14. 14

    Add the cooked noodles to each bowl.

15. 15

    Arrange the pak choi and sautéed mushrooms (from the broth) in the bowls.

16. 16

    Top generously with the crispy shredded tofu.

17. 17

    Garnish with a fresh lime wedge, a drizzle of chilli oil, and fresh coriander. Serve immediately.