2 garlic cloves, crushed
2 Tsp ginger paste
10-15 medium mushroms (I used Shiitake mushrooms)
1 large carrot
2 large handfuls of kale
1.5litres of vegetables stock (water with 2 stock cubes)
280g pack of extra firm tofu
100ml light soy sauce
2 portions of rice noodles
2 Tsp miso paste (optional)
Salt and pepper
Toppings - fresh coriander/sesame seeds/sliced spring onion
Use a potato peeler to slice the carrot into ribbons. Roughly chop the kale. Slice the mushrooms into thin slices. Dice the tofu into 2cm x 2cm cubes.
In a large, deep saucepan on a low heat, add the mushroms, carrot ribbons, ginger and garlic to some oil. Lightly fry for 2 minutes.
Add the vegetable stock, miso paste and soy sauce and simmer for 10 minutes. Season with salt and pepper. Add the rice noodles and simmer for another 5 minutes until soft.
Whilst it simmers, in a large frying pan, add the tofu with 20ml of the soy sauce and some pepper. Fry on a medium heat for 5-7 minutes until each side is charred.
For one serving, add half of the stock-noodle mixture. Add half the tofu, fresh coriander, spring onion and sesame seeds.
Sprinkle over the black pepper and enjoy!