Ingredients

• 300 g tofu
• 200 g noodles
• 3 tbsp miso paste
• 800 ml vegetable stock
• 1 tbsp chili oil
• 100 g spinach
• 2 pc spring onion

How to

1. 1Whisk miso into hot stock, do not boil hard.
2. 2Fry tofu until crisp; cook the noodles.
3. 3Assemble bowls, wilt spinach in the broth, finish with chili oil.