Cook rice noodles according to packet instructions. Rinse in cold water to stop them from cooking further. Add the tiniest amount of cooking oil or sesame oil to the noodles and rub evenly to prevent them from sticking together.

Brush tofu pieces with soy sauce, then roll each piece in flour, coating well.

In a separate soup pot, heat a little more oil and very gently fry garlic and ginger for 30 seconds. Add miso, soy sauce and vegetable stock, whisk until combined and cook over medium heat for 5 minutes. Next, add sliced mushrooms and continue to cook for a couple of minutes or until mushrooms have softened nicely.

During this time, heat a frying pan with oil and fry tofu on all sides until browned and crispy. Season with salt and pepper.

To serve: divide noodles between two bowls, pour over steaming hot soup stock, place tofu and eggs on top and sprinkle with spring onion. If you have black sesame seeds these also make a nice garnish.