Visually this bowl of food is stunning, soft noodles sitting in a rich broth surrounded with bright green Napa cabbage, beansprouts and unctuous five spiced marinated tofu, finally topped with sesame seeds to add texture and a nutty flavour. 

Over a medium heat add 1 tbsp oil and fry the ginger and garlic until fragrant, add miso paste and mix well, now add the vegetable stock, salt and pepper and bring to the boil, once boiling turn down immediately to simmer. 

 

Heat a non stick frying pan with 1 tbsp oil, add the tofu and fry on all sides until lightly browned, add soy sauce and five spice powder, mix well coating each piece of tofu. Finally add the sesame oil mixing well again. 

 

Bring a large saucepan of water to the boil, add the fresh noodles and cook for around 90 seconds (if you are using dried noodles cook for around 6 minutes, see packet for directions), drain and place into your serving bowl. In the same boiling water, blanch the Nappa Cabbage for 30 seconds, drain and neatly place onto 1/3 of your bowl on top of the noodles. Repeat for the beansprouts. Ladle soup over the vegetables and noodles, now place your cooked tofu into the final third part of your bowl, sprinkle the entire dish with sesame seeds and spring onions. 

 

Recipe from my Veggie Chinese Takeaway Cookbook