For the broth and noodles:

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6 cloves of garlic

1.5 tbsp minced ginger

2 limes, zested then cut into wedges

9 spring onions, trimmed and finely sliced

1.5 tbsp vegetable oil

1.5 tbsp chilli crisp or crispy chilli oil

1.5 tsp turmeric

3 tbsp miso paste

4.5 tbsp smooth peanut butter

4.5 tbsp tahini

600ml coconut milk

2 ¼ litre vegetable stock

Salt and pepper to taste

200g rice noodles

200g egg noodles

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For the tofu crumbles:

3 tbsp vegetable oil

2.5 tbsp soy sauce

2 tsp liquid smoke

2 tsp chilli oil

1.35kg tofu, drained

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For serving:

Chilli crisp

Toasted sesame seeds

Fresh coriander leaves (chopped and frozen), or frozen

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Prepare the ingredients

1. Boil the rice and egg noodles (separately) and set aside in separate boxes. Do not combine with the soup.

2. Trim and finely slice the spring onions - separate the green and white parts. Reserve the green parts for garnish. Chop and freeze any unused spring onions. Chop coriander leaves, set some aside in a bowl for the garnish and freeze the rest in a small container.

3. Zest the lime and cut into 8 wedges.

4. Peel and grate the garlic. Place in a bowl with ginger, turmeric, lime zest and the white parts of the spring onions.

5. Open and drain the block of tofu.

   Prepare the broth

6. Warm the vegetable oil and chilli crisp in the pan over medium heat.

7. Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 minutes.

8. Add the miso, peanut butter, tahini to the pan and stir to combine.

9. Add the coconut milk, stir to combine and bring to a gentle simmer.

10. Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest. If using frozen coriander, mix it in during this step.

    Prepare the tofu crumbles

11. Warm the vegetable oil in the frying pan over medium high heat.

12. Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy.

13. Splash the soy sauce, liquid smoke and chilli oil into the pan and stir to coat the tofu pieces.

14. Turn the heat off. Place the tofu crumbles in a separate container.

    For serving

15. Drizzle over a little chilli oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds.

16. Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks.