Heat oil & chilli crisp in a pan. Fry garlic, ginger, turmeric, lime zest & spring onion whites for 5 mins.
Stir in miso, peanut butter, tahini & mirin. Add coconut milk, then vegetable stock, and let it simmer.
Crumble the tofu into a pan with oil, fry until golden, then coat with soy sauce, liquid smoke & chilli oil.
Boil the broth, add noodles & cook as per packet instructions.
Divide noodles into bowls, ladle over broth, and top with tofu crumbles.
Finish with chilli crisp, sesame seeds, spring onion greens, coriander & lime wedges.
