Somen noodles in creamy miso soup

Steps

1. Drain and press the tofu then crumble until it resemble mince.
2. In the pan with a little sesame oil add the ginger and garlic.
3. Once fragrant add the tofu, soy sauce, miso paste and chilli oil. Fry until slightly crispy.
4. In a medium bowl combine miso, tahini, peanut butter, sugar, rice vinegar, and water.
5. Whisk together until well blended. Set it aside.
6. Prepare boiling water in a large pot for cooking somen noodles.
7. Heat a saucepan over medium. Add oil then the chilli flakes, shallot, garlic, ginger, and scallion whites.
8. Cook for 1-2 minutes until fragrant and slightly browned but not burnt.
9. Add vegetable stock and bring it to a boil then reduce the heat to medium low.
10. Slowly add the sesame miso mixture. Use a whisk to stir the soup and mix until well blended.
11. Continue to simmer gently until somen noodles are ready.
12. While the soup is simmering, start cooking somen noodles in the boiling water for about two minutes.
13. Drain and rinse noodles under running water. Drain well and shake off the excess water.
14. Transfer the noodles and tofu to the soup to reheat and add the pak choi.