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Heat the vegetable oil in a pot, then add the star anise, cinamon sticks, cloves + coriander seeds, then cook until fragrant (1 minute).
Roughly chop the carrot, celery + onion, turn up the heat then add to pot, followed by galric cloves + ginger.
Turn up the heat, then cook for 10 minutes until the veg begins to char.
Add the kombu, dried mushrooms, miso paste, veg stock if using, then water. Add a large pinch of salt + sugar, then 1tbsp soy sauce.
Bring to a boil, then lower the heat + simmer until the broth turns golden-brown (45m-1h). Strain over a sieve into a saucepan, then season to taste + keep on a low heat.
For the toppings, chop the tofu into strips, then fry until browned + season with soy sauce.
Set aside the tofu, then fry the mushrooms in oil with some soy sauce + garlic until golden.
Add the pak choi to the pan with a splash of water, cover + steam until cooked.
Cook your noodles according to packet instructions, then chop the spring onion + herbs.
To serve, noodles into bowls, ladles of broth to cover, then tofu, mushrooms, pak choi, herbs, spring onion, chilli + sesame seeds - enjoy!