Start by frying off your aromatics then add in your tomatoes and season.
Add in the miso soup and Tom yum paste and stir to combine.
Add in the coconut milk, veg stock and palm sugar and bring to a boil. Let simmer for 10-15 mins and break down the tomatoes. Add in the lime juice.
Whilst that's simmering cook off your mushrooms in a skillet with oil, smoked paprika and maple syrup.
Cover tofu in corn starch spray with oil and add to the air fryer for 15 mins or until crispy.
Cook your noodles, serve your soup, top with the mushrooms and tofu and coriander and enjoy!
