Step 1

Cut the tofu into same size pieces and place in a small bowl. Pour 2 tbsp of soy sauce (or tamari) over the tofu and let it marinate for as long as you can, giving the contents a stir now and then.

Step 2

Heat up 1 tbsp of oil (I used rice bran) in a heavy-bottomed pot. Once the oil gets hot, throw in the diced shallot, garlic and ginger. Sauté them on a low heat, stirring very frequently, until they have softened and released their aroma (it takes about 5 minutes).

Step 3

Whisk 2 tbsp miso with 2 tbsp water.

Step 4

Add about 2 cups / 500 ml water (or veggie stock if you have any to hand) to the pot along with the diluted miso paste.

Step 5

Simmer gently for 10 minutes and season with rice wine vinegar, mirin, toasted sesame oil and soy sauce (or tamari).

Step 6

While the soup is simmering, prepare the noodles according to the packet instructions and fry the tofu in a small amount of oil. You could also bake it for about 20 minutes at 180° C / 355° F.

Step 7

Heat up another tablespoon of oil in a wok and stir-fry the broccoli for 2 minutes and then add in the corn kernels and stir fry for another 2-3 minutes.

Step 8

Divide the soup and all the toppings between two bowls. Garnish with chilli oil (or slices of hot chilli) if using, spring onions and herbs.