Miso Noodle Soup with Tofu

Method

1. 1Boil noodles per packet, drain and refresh; split between three bowls.
2. 2Warm stock with ginger and mushrooms; gently bubble 6 minutes.
3. 3Beat miso with a ladle of warm stock till smooth, then pour back in — never boil hard.
4. 4Add tofu and spinach, warm through 90 seconds.
5. 5Ladle broth over noodles in each bowl.
6. 6Top with spring onion, sesame oil, soy and a drizzle of chilli oil — eat hot.