Name: Korean Shiitake & Noodle Bowl
Ingredients: 300 g 10½oz firm tofu, drained well; 4 tablespoons white miso; 1 teaspoon sesame oil; 1 tablespoon tamari (plus extra to serve); 2 tablespoons rapeseed oil; 15 g ½oz dried shiitake mushrooms; 5 cm 2in piece of root ginger, sliced; 10 cm 4in piece of dried kombu, rinsed; 2 garlic cloves (thinly sliced); ½ teaspoon hot chilli sauce; 125 g 4½oz shelled edamame beans; 200 g 7oz broccoli; 240 g 8oz soba noodles; 6 spring onions (thinly sliced); 1 teaspoon toasted sesame seeds

For the Crispy Tofu:

Drain the tofu on paper towels, then cut it into 1cm (½in) thick slices.
Mix together the miso, sesame oil, and tamari.
Add the tofu, turn, and leave to marinate in the fridge.
Heat the oil in a large frying pan over a medium-high heat.
Remove the tofu from the marinade and fry for 10-12 minutes, turning once, until crisp and golden.
Drain the tofu.

For the Broth:

Soak the shiitake mushrooms for 15 minutes in 100ml (3½oz) boiled water.
Put the shiitake and the soaking liquid into a slow cooker with the ginger and kombu and 700ml (1½pt) hot water.
Cover and cook on low for 3 hours, or high for 2 hours.
Remove and discard the ginger and kombu.
Meanwhile, continue with the tofu.
Stir any marinade left into the slow cooker pot with the garlic, chilli sauce, edamame, and broccoli.
Cover, turn the temperature to high, and cook for 15-20 minutes until the broccoli is just tender.
Cook the soba noodles according to the packet instructions.
Drain and divide between 4 bowls and scatter over the spring onions.
Ladle the broth over the noodles and top with crispy tofu and sesame seeds.

Korean Shiitake & Noodle Bowl