This is a lovely warm bowl of broth, crispy tofu for protein to fill you up, and probiotics for your gut health from the miso and the kimchi.

You will need…

150g organic silken tofu
1 tbsp cornflour
Sprinkling of sea salt
4 tbsp extra virgin olive oil

240ml (or one American cup) chicken or vegetable stock 

1 tsp garlic paste*

1 tsp ginger paste*

60g rice noodles
A handful of broccolini stems and heads
1 tsp miso paste
Splash of soy sauce
A handful of sliced spring onions
1 fresh red chilli, sliced and chopped into small pieces 1 tbsp of kimchi, to serve (optional) 

Cut the tofu into cubes and blot them gently with kitchen roll.
Put the flour on a plate and mix in a sprinkling of sea salt.
Dip each piece of tofu in the flour, so all sides are covered.
Heat the oil on a medium heat (you could do this in a wok if you have one, although a frying pan would work too) and sauté the cubes of flour-covered tofu until they are slightly crispy on the outside. 

• Take out the tofu cubes with a slotted spoon and place on a piece of kitchen paper while you make the rest of the meal. 

• Add your garlic and ginger pastes to the remaining oil in the wok/frying pan. Stir on a low heat for a couple of minutes. 

• Add the stock and gently heat until the broth boils, then turn down the heat to simmer and add the rice noodles. Let them cook for two minutes. 

• Now add the broccolini (you could cut the stems in half if they’re too long to fit in the wok or pan) and simmer in the stock for about a minute (the broccolini is barely blanched in the liquid and will be served crunchy). 

• Pour the mixture into a large serving bowl. Tip the tofu cubes on stop. Add a small teaspoon of miso paste (which you can mix in as you eat) and a little dash of soy sauce. 

• Throw your raw spring onions and chilli on top along with the kimchi to serve. 

• *Garlic paste and ginger paste are becoming more available in super- markets, usually in the ‘World’ section alongside foods for Indian meal ingredients. After opening them, you can keep them in your fridge and use as short cuts when you haven’t got much time for peeling and chopping garlic and ginger or don’t have any fresh at home.