10-Min Joe's Smoky Tofu Miso Broth

Before you begin... Get all your ingredients and equipment ready Skim through these steps Wash your fruit and veg Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins) Now, let's get started! Boil a full kettle Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat Heat a large pot over medium heat Meanwhile, drain then cut the smoked tofu into large bite-sized pieces   Once hot, add the smoked tofu pieces to the pan and roughly tear in the chestnut mushrooms  Add a pinch of salt and cook for 6-7 min or until golden and starting to crisp – this is your tofu and mushrooms  Meanwhile, add the ginger paste to the pot with 500ml [900ml] boiled water    Add the miso paste, star anise, soy sauce and Chinese rice wine  Add the wholewheat noodles and chilli flakes (Can't handle the heat? Go easy!) and cook for 4-5 min or until the noodles are cooked and tender  Meanwhile, roughly chop the pak choi Trim, then slice the spring onion[s] finely Once the noodles are tender, add the pak choi to the pot and cook for 1 min – this is your miso noodle soup Set the miso noodle soup in the centre of the table, top with the tofu and mushrooms, ready to share Garnish with the sliced spring onion and let everyone dig in (don't forget to discard the star anise) Enjoy!