Peel the carrots and cut into thin strips. Quarter the mushrooms. Peel and finely chop the garlic and ginger. Heat the rapeseed oil in a large pan. Add the garlic and ginger and sweat for a few minutes over a low heat. Add the carrots, mushrooms and vegetable stock. Cook for 10-15 minutes.
Combine the rice wine vinegar, soy sauce, miso and SteviaSweet Crystal
Dice the tofu and slice the pak choi into 6 pieces. Add the tofu, pak choi and noodles to the hot stock and boil for 4-5 minutes or until the noodles are cooked. Season with sauce. If necessary, add a pinch of salt.
Remove the noodles and divide between deep plates or large bowls. Place the tofu, carrots, mushrooms and pak choi on top. Pour over enough stock to cover the noodles.
Slice the spring onions and chilli into rings and use to garnish the portions.
Nutritional information per portion