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Add a splash of oil to a frying pan over medium-high heat and fry off the garlic, ginger and white parts of the spring onion. Add the tofu (we blast it in the air fryer to brown it a bit first) then mix together the miso and 1 tbsp of soy and pour over. Fry for a minute and set aside.
In a saucepan bring the stock to a simmer and add the carrots. After a couple of minutes add the broccoli, then take it off the heat after 2 more minutes.
In a small bowl mix together the remaining soy, miso paste, rice vinegar, tahini and chilli oil until smooth, then split between 2 big bowls.
Serve the cooked noodles into the bowls, then pour over the broth and top with the carrots, broccoli, sweetcorn and tofu.
Mix the paste into the broth and enjoy!