- 1 tbsp sesame oil - 1 shallot, finely diced - 1 clove garlic, finely diced - 1-inch knob ginger, finely diced - 3 tosp miso paste - 1 litre vegetable broth - 200g shiitake mushrooms, sliced - 200g dry udon noodles - 1 litre of soy milk - 1 litre vegetable broth - 2 heads pak choy, stems separated 🍜sesame tofu: - 1 tosp sesame oil - 450g extra-firm tofu, pressed and diced 🍜garnish: - 1 chilli, diced - 2 spring onions, diced - 1 tsp sesame seeds 1. For the tofu, heat sesame oil in a pan over medium heat. Add the tofu and cook for 2 to 3 minutes on each side, turning when golden and crisp. Remove from heat and transter to a paper towel. 2. For the soup, heat sesame oil in a pot over medium. Add the shallot and sauté for 2 to 3 minutes. 🎥@chloeevegan