Pho

1: Heat the vegetable oil in a pot, add the star anise, cinnamon sticks, cloves, and coriander seeds, then cook until fragrant (1 minute).

2: Roughly chop the carrot, celery, and onion, turn up the heat and add to pot, followed by garlic and ginger. Turn up the heat and cook for 10 minutes until the veg begins to char.

3: Add the kombu/seaweed, dried mushrooms, miso paste, veg stock if using, then water. Add a large pinch of salt and sugar, then 1 tablespoon of soy sauce.

4: Bring to a boil, then lower the heat and simmer until the broth turns golden-brown (45 minutes to 1 hour).

5: Strain over a sieve into a saucepan, then season to taste and keep on a low heat.

6: For the toppings, chop the tofu into strips, then fry until browned and season with soy sauce.

7: Set aside the tofu, then fry the mushrooms in oil with some soy sauce and garlic until golden.

8: Add the pak choi to the pan with a splash of water, cover and steam until cooked.

9: Cook your noodles according to packet instructions, then chop the spring onion and herbs.

10: To serve, ladle the broth over noodles, then top with tofu, mushrooms, pak choi, herbs, spring onion, chili, and sesame seeds - enjoy!