Crush the tofu by hand.

Remove the stalk, chop shiitake mushrooms finely.

Chop spring onion finely.

Chop coriander finely.

Chop ginger and garlic finely.

Soak sweet potato noodle with hot water for 5 minutes. Drain and then cut into small strands for easy cooking.

Mix cooked tofu, cooked mushroom, ginger, garlic, spring onion. Add 2 tablespoons of mirin and 2 tablespoons of light soya sauce. Add about 1 tablespoon of the chopped coriander. Cook evenly till fragrant.

Add 250ml hot water. Add the noodle. Cook until it almost dry up.

Serve with coriander topping. Add some Worcestershire sauce and chilli pepper to taste when eating.