Start by squeezing excess water out of your tofu, then chop into 6-8 bite size chunks.

In a non-stick pan, dry fry with a little tamari/soy sauce and ginger powder (splash the tamari over the top once your tofu is already in the pan).

Fry on all sides until crisp and golden. Do not keep moving, instead leave to cook fully on one side before turning over. Once ready. leave in the hot pan ready for use.

Get your noodles on to cook in a separate pan with boiling water (no need to salt) as per packet instructions. Once cooked. add to a large soup bowl ready to have your hot soup poured on top. Do not worry about it cooling because your soup will heat it up again.

Now grab your medium size, saucepan and add 1 heaped tbsp of your miso paste (you may need to adjust this later on to get the flavour right). Top with your already boiling water and stir until disolved. Leave on a very low heat while you prepare your veggies.

In the meantime, finely chop all your veggies finely and add to the hot water as you go. Start with your cauliflower, onion, chili and carrots, then add your courgette and edamame/soy beans last.

Very lightly simmer your vegetables until al dente. Do not over cook them because they are not supposed to be too soft.

You may need to add more hot water to just cover the vegetables, no more.

Add your crushed garlic and chopped coriander just before you turn off the heat.

Check the flavour. If the miso is not strong enough, add a little more to taste.

Pour your soup over your ready prepared noodles in the large bowl.

Top with your tofu and beansprouts if using. Add extra fresh coriander, chili, sliced spring onion, tamari, and raw beansprouts if you like.

Serve immediately!