INGREDIENTS

• 150g vermicelli noodles

• 300g tofu

• 1 bunch pak choy

• 100g snow peas

• 1 spring onion

• 20g miso paste

• 20g dashi powder

• 2 tsp sesame oil

• 5g toasted sesame seeds

• 1 ½ tbs sambal oelek

• 2 eggs

• 1tbs soy sauce

METHOD

1. Cook eggs

Read through the recipe. Bring a medium saucepan of water to the boil for the noodles. Bring a small saucepan of water to the boil for the eggs. Cook 2 eggs in the small saucepan of boiling water for 8 mins. Drain, then cool in cold water. Peel and halve the eggs.

2. Cook noodles

Meanwhile, cook the noodles in the medium saucepan of boiling water for 8 mins or until just tender. Drain, then rinse under cold water to prevent the noodles from sticking.

3. Prep ingredients

While the noodles are cooking, carefully remove the tofu from the packet, then drain on paper towel. Cut the tofu into 1cm chunks. Separate the pak choy stems and leaves, then thinly shred lengthwise. Trim the stems from the snow peas, removing the strings from one side, then thinly shred lengthwise. Trim the spring onion and thinly slice.

4. Make miso soup base

Put the miso, dashi powder, sesame oil, 1 tbs soy sauce and 60ml (1⁄4 cup) boiling water in a heatproof jug or bowl. Whisk the miso-dashi mixture until dissolved, then stand until completely cooled.

5. Add ingredients

Divide the miso mixture among 2 x 750ml (3 cup) capacity heatproof jars, containers or bowls. Add half the noodles to each jar. Divide the tofu, pak choy, snow peas, spring onion, egg and sesame seeds among the jars. Cover and refrigerate until required.

6. Get ready to serve

Remove the jars of the noodle mixture from the fridge 30 mins before serving and stand at room temperature. When ready to serve, pour 500ml (2 cups) boiling water into each jar and gently stir until combined. Cover and stand for 5 mins or until the vegetables are slightly softened. Serve the noodle soup with the sambal oelek, if desired.