Bring the stock to a boil and add the shiitake. Simmer for 5 mins and turn off the heat.

Meanwhile, cook your noodles according to instructions. Drain, drizzle with a little sesame oil to prevent sticking, set aside.

Whisk together 2 tbsp soy sauce, miso, tahini, milk and sesame oil in a small bowl. This is your flavour base for the broth which will be added later.

Grate the garlic and ginger and crumble the tofu into small pieces. Mix together in a small bowl with 2 tbsp of soy sauce and 1-2 tsp of crispy chili oil.

Heat 2 tbsp of vegetable oil in a frying pan. Fry the tofu on medium- high heat until it starts to crisp up, then add a tablespoon of soy sauce. Fry for a minute longer, then remove from the pan and wipe the pan clean to use again for the mushrooms.

Drain the mushrooms, keeping the broth to one side. Slice the mushrooms and fry with a drizzle of vegetable oil and 2 tbsp of soy sauce until cooked through. Add the sesame seeds and fry for another minute.

Finely slice the spring onion and chilli.

Add the mushroom broth back into the saucepan, whisk in the miso and milk mixture and bring to the boil, then turn off the heat.

To plate, add noodles to a bowl, then add the broth and top with the mushrooms, crumbled tofu, spring onion, sesame seeds and chilli. Finish with a drizzle of sesame oil and chilli oil.