Immunity Tofu & Ginger Noodle Protein Bowl

Heat the oven to 200°C. Peel and finely chop your ginger, garlic and shallot. Dissolve the stock cube in the boiling water.

Heat a splash of olive oil in a medium saucepan set over a medium heat. Add the ginger, garlic and shallot and a pinch of sea salt and fry for about 5 mins, until fragrant.

Add ¾ of the tamari and fry for another 2 mins, stirring regularly. Add the stock, bring everything to a bubble, then reduce to a low simmer. Leave it to gently bubble away, stirring occasionally, while you cook the mushrooms and noodles.

Roughly tear the mushrooms apart with your fingers and add to a baking tray. Rub them with a little olive oil and the remaining tamari then roast for 15-18 mins until crispy.

Cook the noodles following packet instructions. Add the edamame to a sieve and sit them in the top of the boiling noodle water for 1 min so they can thaw.

Drain and rinse the edamame in cold water and set aside. Drain and rinse the noodles for a few minutes in cold water then place in a bowl with a small drizzle of olive oil to prevent them sticking together.

Squeeze the water from the tofu with a paper towel and cut it into 1cm cubes.

To serve, start with a couple ladles of broth in each bowl then add a handful of noodles, edamame, tofu and crispy shiitake mushrooms. Top with a few coriander leaves and a drizzle of chilli oil.