Method1. Add the stock, garlic, one ginger ball half, 1 tbsp reserved ginger syrup, miso paste, Chinese five spice, star anise and soy sauce to a pan. Bring to a simmer with the lid on and gently simmer for twenty minutes.
2. Meanwhile bring a pan of water to the boil and cook the noodles as per packet instructions then drain and split between two bowls, drizzling with a little sesame oil so they don’t stick.
3. Fry the mushrooms in a frying pan until just browned then add to the noodles. Arrange the carrot sticks at the side of the noodles in the bowl then cut the other half of the stem ginger ball into fine matchsticks and place on top of the noodles.
4. After twenty minutes strain the stock to remove the aromatics. Return stock to the pan along with the pak choi, spring onions and tofu, cooking on gentle heat for another three minutes.
5. Ladle the stock with the veggies and tofu over the noodles. Sprinkle generously with the garnishes, and enjoy hot.
• 700ml vegetable stock
• 2 garlic cloves, peeled and crushed
• 1 ball of Opies Stem Ginger in Syrup, halved and syrup reserved
• 1½ tbsp miso paste
• 1 tsp Chinese five spice
• 1 star anise
• 2 tbsp soy sauce
• 2 x dried noodle nests
• Sesame oil to drizzle
• 60g shiitake mushrooms
• 1 carrot, peeled and cut into fine matchsticks
• 1 head pak choi, washed and quartered
• 2 spring onions, finely sliced, white and green parts kept separate
• 200g silken tofu, cut into chunky cubes
• To garnish: coriander leaves, sesame seed, nori sheets, and dried chilli flakes