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Start with the broth. Heat the sesame oil in a heavy-bottomed saucepan on a medium heat and add the white spring onion, chilli, ginger and garlic. Fry for 2–3 minutes until fragrant.
Add the veg stock and soy milk, mix everything together and bubble on a medium heat. Add the miso, rice vinegar, and tamari. Stir well and keep on a low heat while you prep the toppings.
Heat up some olive oil in a non-stick pan on a medium-high heat and add the tofu. Cook off with the tamari until golden and crisping at the edges. Season to taste.
Cook the noodles according to the packet instructions. Drain and wash well in cold water, then set aside. Drizzle a little sesame oil over to stop them from sticking together.
Divide the elements into bowls, starting with a large ladle of broth, then a large handful of noodles, the crispy smoked tofu, green parts of the spring onions, chickpeas (if using), fresh chilli, sesame seeds and crispy chilli oil.
Get creative with the toppings! Add fried beans, crispy lentils, a crumbled veg sausage, or homemade meatballs.