- Pour the vegetable stock into a large pan and add the garlic, chilli, vegetables, sherry and soy sauce.
- Bring to boiling, then turn the heat down and simmer gently for 10 minutes.
- Add the cubed tofu, miso paste and noodles and cook until the noodles are cooked according to package instructions.
- Season with soy sauce if necessary.
- Ladle the broth into bowls, garnish with shredded spring onions and extra slices of chilli.