1 small carrot per bowl, peeled and julienned
1 small red chilli, finely chopped, plus extra, sliced, to garnish
sprigs of fresh coriander
2.5cm/1in fresh ginger, peeled and finely grated
½ lime, juice only
100g/3½oz shimeji mushrooms, separated
2 pak choi, trimmed and sliced
6 green stalks of spring onions (discard the white bases), chopped, plus extra to garnish
150g/5½oz gluten-free noodles (buckwheat or rice noodles work really well)
1 tsp brown miso paste
1 tsp olive oil
1 tbsp tamari
140g/5oz firm or very firm tofu, drained and dried on kitchen paper, cut into 4cm/1½in cubes