Tofu & Veg

Meanwhile, trim the pak choi, then thinly slice widthways. Trim the carrot, then coarsely grate (no need to peel). Halve, peel and thinly slice the onion. Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Quarter the lime. Thinly slice the scallion. Slice the chillies thinly at an angle widthways.

Return the pot to a medium-high heat with a drizzle of oil. Add the onion and ginger to the pot and fry until softened stirring occasionally, 4-5 mins. Season with salt and pepper. Add 600ml water (double for 4p), hoisin sauce and stock to the pot.

Cover and allow to simmer for 10-12 mins. In the last 3-4 mins of remaining cooking time add the fried tofu, pak choi, carrot and half the sliced chilli (add less if you dont like the heat). Gently break the noodles and add to the broth along with the veggies. The veggies will need to be softened and the noodle warmed through. Season to taste with salt, pepper and lime juice.

Meanwhile, once the water is boiling, gently add the egg (1 per person) to the water. Simmer gently for 4-6 mins for a soft boiled egg. Once cooked to your preference, remove from the pot and add to a bowl of cold water—this will stop it cooking any more! Carefully peel the egg and half lenghthways. Season with salt and pepper.