Ingredients

• Ingredients 350g firm tofu (or other alternative such as tempeh or seitan) 1.2 litres vegetable stock 1 clove garlic, chopped 1 red chilli, chopped (de-seeded for less heat) 1 large carrot, julienned 1/2 red pepper, julienned 1 small head of Swiss chard or bok choi or other greens 3 tbsp dry sherry (check for a vegan kind) 3 tbsp dark soy sauce 1 tsp miso paste 75g fine wholewheat noodles (egg free)

Preparation

• Method Pour the vegetable stock into a large pan and add the garlic, chilli, vegetables, sherry and soy sauce. Bring to boiling, then turn the heat down and simmer gently for 10 minutes. Add the cubed tofu, miso paste and noodles and cook until the noodles are cooked according to package instructions. Season with soy sauce if necessary. Ladle the broth into bowls, garnish with shredded spring onions and extra slices of chilli.