Tofu, Chickpea & Tempeh Spicy Noodle Soup

Ingredients

1. 1

   Crumble the tempeh into a bowl and toss it with a third of the soy sauce. Set a non-stick frying pan over a medium heat with a drizzle of olive oil and fry the tempeh for 5 to 7 minutes, until golden and crisp at the edges. Set aside.

2. 2

   Blitz the silken tofu with the water until completely smooth, then pour it into a saucepan over a medium heat.

3. 3

   Put the miso in a small sieve, lower it into the hot broth and press it through with the back of a spoon so it dissolves evenly. Stir in the gochujang, the remaining soy sauce and the rice vinegar, and simmer gently for 3 minutes.

4. 4

   Meanwhile bring a pan of salted water to the boil, cook the noodles following the packet, then drain and set aside.

5. 5

   Finely slice the pak choi and spring onion. If using sesame seeds, toast them in a dry pan for 1 to 2 minutes until fragrant.

6. 6

   Add the chickpeas and pak choi to the broth and simmer for 2 minutes more, until heated through. Season with salt and pepper.

7. 7

   Divide the noodles between bowls and ladle over the broth. Top with the crisp tempeh, spring onion, sesame seeds, chilli flakes if using, and a drizzle of sesame oil.