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Cook the rice according to your preferred method
Add the miso, stock, soy sauce, and sugar to a saucepan and combine
Pour in the stock and bring to a simmer until the miso has dissolved
Taste and adjust the seasoning accordingly
Heat a generous drizzle of oil in a frying pan over medium heat
Add the julienned ginger and cook for 5-6 minutes until golden brown and crispy
Remove the ginger from the pan, reserving the oil
Discard excess oil if needed
Increase the heat of the pan to medium high
Add the tofu and a generous pinch of salt and cook for 8-10 minutes until golden
Stir in the soy sauce and honey and cook for a few minutes until thickened and glossy
Taste and add more soy, honey or salt if needed
Portion the rice into bowls, pour over the broth, top with the tofu, crispy ginger and garnish with spring onions and togarashi