1 packet Slendier Soybean Spaghetti

Broth
1 litre vegetable stock
2 tbsp tamari
2 tbs mirin
2 tbs rice wine vinegar
2 tbsp white miso
5 cm piece ginger, peeled and grated
2 star anise
4 cardamom pods
1 cinnamon stick

1 punnet shitake mushrooms, sliced
1 bunch gai lan, sliced into thick strips
2 blocks silken tofu
¼ cup tapioca starch
¼ tsp Chinese Five Spice
grapeseed oil, for frying

4 spring onions, finely sliced diagonally, to garnish

1. Prepare the Slendier Soybean Spaghetti according to the directions on the packet. Drain and set aside until needed.
2. Place the Broth ingredients into a medium saucepan, place over medium high heat and bring to the boil. Once boiling, reduce heat and simmer for 5 minutes.
3. Strain the stock through a fine sieve and discard the solids. Return the broth to the saucepan, add mushrooms, reduce heat and simmer until mushrooms are just tender, about 2 minutes.
4. Add gai lan stalks to the broth and cook until just wilted. Remove gai lan from pan and set aside until needed.
5. Place a deep non-stick frypan over medium high heat. Add about 2cm of grapeseed oil and heat to around 180C.
6. Pat the blocks of tofu dry thoroughly with paper towel, removing as much moisture as possible. Cut into large cubes about 4cm square. Mix the tapioca starch with the Chinese Five Spice and add a little salt to season. Coat the tofu liberally on all sides with the seasoned starch.
7. Carefully drop the tofu into the hot oil and fry, turning carefully, until golden brown and crisp, about 6 – 8 minutes. Once cooked, remove from pan and drain on paper towel.
8. To serve, divide the Slendier Soybean Spaghetti between 4 shallow serving bowls. Arrange slices of mushroom and strips of gai lan to one side of the bowl. Pour broth over spaghetti to just under the top of the spaghetti. Top each bowl with cubes of crispy tofu. Garnish with finely sliced spring onion.