1 Place the stock, soy sauce, sherry, honey and miso (if using) in a large saucepan and bring to the boil.

2 Add tofu, noodles and mushrooms and simmer for 5 minutes until the noodles are tender.

3 Stir in the spring onions chilli and bamboo shoots and simmer for 1-2 minutes. Divide into bowls and serve steaming hot.

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