Page 230 - CMC Recipe Book

Method
Wash and peel the carrots, wash the spring onions, pak choi, chilli and mushrooms.
Finely slice the carrots into match sticks, finely slice the spring onion, mushrooms, pak choi and chilli, set aside.
To a large pan add the vegetable stock, ginger, garlic and miso paste. Bring to a simmer then strain into a clean pan.
Add the mushrooms and simmer for 5 minutes. Meanwhile cook the tofu. Cut into cubes and toss in cornflour. Fry on each side being careful it doesn’t break up. Cook the noodles and drain leaving in a little liquid so that they don't stick together.
Add the pak choi and the whites of the spring onions to the broth and simmer until the greens have wilted.
Divide the noodles between the tubs and ladle over the broth. Top with tofu the green parts of the spring onion, beansprouts, carrot matchsticks, sliced chilli and coriander.