Sriracha tofu noodle soup

In a large pan, mix 500ml cold water with the stock, ginger, mushrooms, star anise and salad onion whites, then bring to the boil. Meanwhile, open the tofu pack, drain the excess sriracha into a small bowl, cover and set aside. Cut the tofu into bitesized chunks. When the soup comes to a rolling boil, lower the heat to a high simmer while you shred the Chinese leaf and tear the herb leaves.

In a non-stick pan, heat the oil then fry the cubed tofu, turning regularly until evenly golden all over (about 10 minutes). Take the pan off the heat and set aside.

Mix the soy sauce into the soup. Season if needed, then add the shredded Chinese leaf and simmer for 5 minutes. Cook the noodles according to pack instructions then divide between 4 serving bowls. Ladle over the soup, tip in the tofu and top with the salad onion greens and herbs. Spoon over the reserved sriracha and serve.