100g/3Β½oz fresh beansprouts, rinsed and drained
150g/5oz chestnut mushrooms, thinly sliced
dried flaked chillies, to serve (optional)
2 pak choi, roots trimmed, leaves separated and washed
6 spring onions, trimmed, very thinly sliced
15g/Β½oz dried wild mushrooms, such as porcini
200g/7oz medium dried egg noodles
50g/2oz roasted cashew nuts, roughly chopped
4 tbsp brown miso paste
2 tbsp dark soy sauce, plus extra to serve
2-3 tsp sunflower oil
1 vegetable stock cube
4 large free-range eggs
396g pack firm tofu, drained, dried, cut into 8 rectangular slices