My delicious miso based noodle soup

I used an airfryer for the tofu but an oven or frying pan would work just as well! Serves 2

•Ingredients•
1 bunch of bok choy
1/2 block of firm tofu
2 red chili's
2 tbsp of ground fresh ginger
2 ground fresh garlic
1 cup of sliced shitake mushrooms
2 bunches of rice noodles
2 tbsp of sesame seed oil
1 tbsp of rice vinegar
2 tbsp of soy sauce
1tbsp of nutritional yeast
2 tsp of miso paste
1 tbsp of dried veggie stock
2 cups of liquid chicken flavour stock (massels is vegan)
3 stalks of spring onion
Thai basil and fresh corriander for garnish

•Recipe•

▪Chop the tofu into blocks and marinate in 1 tbsp of soy and 1 tbsp of nutritional yeast. Leave for at least an hour. I cooked in my air fryer for 12 minutes on 200 degrees Celsius . Similar can be done in an oven, preheat oven to 200 degrees and cooked for 20 mins.
▪In a medium pan place 1 tbsp of sesame oil, the ginger, 1 chopped chili and the garlic Fry off until brown.
▪Add the rice wine vinegar and let it fry off. Add the shitake mushroom and fry until browned.
▪Add 2 cups of chicken flavour stock, the veggie powder and another 2 cups of boiling water.
▪Once water has come to a boil add soy sauce and the other tbsp of sesame seed oil.
▪In a boiled water safe dish place the noodles covered in boiling water to cook. Add chopped bok choy and remainde 1tbsp of sesame oil

Once broth has boiled place in a bowl with 1 tbsp of miso paste in each bowl. Add noodles, cooked tofu. To garnish add spring onion, corriander, thai basil and the extra chili 😊

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