Miso Broth Noodle Soup with Crispy Tofu, Bok Choy & Egg

Step 1: Press tofu between kitchen paper to remove excess moisture. Cut into 2 cm cubes.

Step 2: Heat groundnut oil in a large frying pan over medium-high heat. Fry tofu cubes for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate lined with kitchen paper.

Step 3: Peel and finely grate ginger and garlic. Set aside.

Step 4: Bring vegetable stock to a simmer in a large saucepan over medium heat.

Step 5: Add ginger and garlic to the stock and simmer for 2 minutes.

Step 6: In a small bowl, mix white miso paste with 100 ml warm stock until smooth. Stir back into the saucepan. Add soy sauce.

Step 7: Add egg noodles to the broth and cook according to packet instructions (usually 4–5 minutes).

Step 8: While noodles cook, bring a separate small pan of water to a boil. Gently lower eggs into the water and cook for 6–7 minutes for soft-boiled eggs. Remove and set aside.

Step 9: Chop bok choy into bite-sized pieces. Add to the broth in the last 2 minutes of cooking.

Step 10: Divide noodles and broth between two bowls. Top each with crispy tofu cubes, a soft-boiled egg (halved), sliced spring onions, and sesame seeds. Serve immediately.