Method

• In a medium sized pot, heat the coconut oil, garlic, ginger, and salt and cook on a medium heat, stirring constantly, until the ginger and garlic are fragrant
• Add in the vegetable stock, and reduce heat to low
• Cut the tofu into cubes and add to the soup
• Cut the bok choy in half, length ways and add to the soup
• Cook until the bok choy is vibrant green and tender, then remove the bok choy and set aside
• Add your noodles of choice, and cook in the soup per packet instructions
• Add the miso paste, mung beans, and chilli oil and heat for a further 3-5mins
• Split into two bowls, starting with the noodles, tofu and mung beans
• Place the bok choy on top
• And finally spoon in the soup
• Garnish with sliced coriander
• Enjoy