Preheat oven or airfryer to 180c
Grate tofu on the thick setting of a grater and place on a baking sheet with dark soy sauce, sesame oil, and agave
Bake or airfry for 12-18 mins, turning regularly
Heat sesame oil in a small saucepan on medium heat and add spring onions, coriander stalks, garlic and ginger, frying for 5 minutes
Add white miso paste, light soy sauce, vegan chicken stock cube, dried shittake mushrooms, water, and coconut milk to the pan and simmer on low heat for 10 minutes
Add lime juice to the broth
Cook noodles to package instructions
Split broth between two bowls, add noodles and pak choi, and garnish with crispy tofu, fresh coriander, lime, and chilli oil
