handful green beanstopped and tailed and chopped in half
salt and pepperto taste
4spring onions (scallions)chopped
1tablespoonblack sesame seeds
For the tofu
Pre-heat the oven to 200°C (fan)/220°C/gas mark 7. Drain the tofu and squeeze out as much water as possible, soaking it up with kitchen towel. You can use a tofu press for this or press it down with a heavy plate. Slice into 2 inch pieces.
Place in a roasting dish and cover with 2 tablespoons sesame oil and 2 tablespoons soy sauce. Stir well. Ideally leave this to marinate for at least 30 minutes but if you don't have time then stick it straight in the oven.
Bake for 30-40 minutes, stirring halfway until crispy on the outside.
For the soup
Heat 1 tablespoon sunflower oil in a large saucepan with a lid.
Add 1 sliced onion and sauté until soft.
Add 2 cloves chopped garlic, a chopped thumb-sized piece ginger and 1 chopped red chilli (if using). Stir and sauté for 1 minute.
Add 2 teaspoons miso paste and a dash of stock and stir until the paste has broken down.
Add the rest of the vegetable stock and bring to the boil before adding the carrots and green beans. Reduce the heat to low, cover and simmer for 8-10 minutes or until the vegetables are soft.
Add the pak choi leaves and cooked udon noodles and heat through. Season to taste with salt and pepper
Serve with the roasted tofu, chopped spring onions and black sesame seeds.
Nutritional information is approximate and is intended as a guide only.
I would recommend that you chop all the vegetables and get your stock ready before starting to cook the soup.
If you want to use dried udon noodles cook them in a separate pan ( this helps remove the starch) before adding to the soup.