Gochujang tofu & vegetable noodles

Place the mushrooms in a jug, top up with 1L freshly boiled water, then leave to soak for 15 minutes.

Meanwhile, thinly shred the carrots and cabbage and separate the greens and whites of the salad onions. Shred lengthways.

Heat the oil in a large wok or saucepan over a medium-high heat. Soften the salad onion whites, carrots and cabbage in the oil for 6-7 minutes, then tip in the mushroom broth (avoiding any grit at the bottom of the jug), gochujang and miso paste. Mix and simmer for 5 minutes, then add the tofu for the final 1-2 minutes to heat through.

Meanwhile, cook the noodle nests according to pack instructions, then drain and divide between 4 bowls. Top the noodles with equal portions of vegetables, tofu and broth, then the remaining green salad onions. Add a splash of soy and a sprinkle of sesame seeds to serve.