Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two
- Serves: 2 persons
- 1tbsp toasted sesame oil, plus a little extra
- 2cloves garlic, crushed
- a thumb-sized piece ginger, finely grated
- 5g (optional) dried shiitake mushrooms
- 1litre vegetable stock
- 1tbsp soy sauce
- 1tsp caster sugar
- 1pak choi, quartered lengthways
- 100g sugar snap peas
- 300g cooked egg noodles
- 3tbsp Belazu tahini
- 2tbsp miso paste
- ½a 280g block firm tofu, patted dry and cut into quarters
- 195g tin sweetcorn
- 2carrots, cut into long thin strips
- a small bunch coriander
- 2tbsp chiu chow chilli oil (optional)
Step 1Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
Step 2Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
Step 3Stir the Belazu Tahini and miso into the broth, season and keep warm.
Step 4Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
Step 5Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.