Cooking Instructions

1. Boil kettle. Dissolve the stock cube in a jug with 1L boiling water, add the dried porcini and leave to infuse for 5 mins.
2. Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain. Run under cold water then transfer to a bowl and set aside.
3. Meanwhile, in another bowl, mix together the tahini, tamari, miso and cashew cream. Cut the choi sum into bite-sized pieces, keeping the leaves and stem separated. Drain the tofu, pat dry with paper towel and cut into 1cm cubes. Pass the dried porcini mushroom stock through a sieve into the large saucepan used for the noodles.
4. Heat a large frying pan with 1 tsp oil on a medium heat. Cook the tofu for 5 mins, until turning golden, then add the porcini mushrooms and three-quarters of the garlic and ginger paste. Season with sea salt and black pepper, cook for 2-3 more mins, then remove from the heat.
5. In the meantime, heat the stock over a high heat until boiling, add the choi sum stalks, cook for 1 minute, then remove from the heat and whisk in the miso and tamari mixture. Set aside. Drain the sweetcorn.
6. Heat a frying pan with 1 tbsp oil on a medium heat. Add the sweetcorn and chilli flakes (to taste) and gently cook for 1-2 mins. Season with a pinch of sea salt. Roughly chop the coriander and add half to the stock, along with the noodles and tofu mixture. Serve in bowls, garnished with the chilli oil sweetcorn and remaining coriander.