Green Noodle Soup

Preheat the oven to 200°C/220°C fan. Cut the mushrooms into quarters. Drain and dry tofu with a paper towel and cut into cubes. In a large bowl add the tofu, mix with half the soy sauce and the corn starch. Place the mushrooms and tofu on a lined baking tray. Mix the remaining soy sauce with the mushrooms. Drizzle both with oil and sprinkle with the sesame seeds. Bake for 15 minutes. After 15 minutes remove the mushrooms from the oven, return the tofu to the oven and bake for a further 10-15 mins until crispy.

Meanwhile, peel and dice the onion. Finely chop the broccoli (discarding the woody end). Finley slice the chilli and spring onion. Roughly chop the coriander leaves and stems.

Heat a non-stick pan with a lid over a medium heat with a drizzle of oil. Once hot, add the onion and fry for 5-7 min. Next add the ginger garlic paste and chilli (spicy!). Cook for a further 1 min. Add the broccoli, coconut milk and measured water. Cover and simmer for 5-7min until the broccoli is fully soft. Take the pan off the heat, add the peas, miso and coriander leaves and stems (saving a few leaves for garnish) - this is your soup mix.

Transfer the soup mix to a blender, or using a hand blender blend until smooth. The soup should have a medium thick texture. Transfer the soup back to the pan, cover and heat over a low heat until the noodles are ready.

Meanwhile, add the rice noodles to a bowl or pot and cover with boiling water. Stir once and then cover with a lid or cling film Leave to soak for 4-5 min. Drain once tender and rinse with cold water. Toss the noodles in a small amount of oil to prevent them sticking together.

Divide the soup amongst bowls, add the noodles, tofu and mushrooms. Top with coriander leaves, spring onions and crispy onions. Cut the lime into wedges and squeeze over the lime juice