Green Coconut Noodle Bowl

Method

1. 1 Cook the soba noodles in boiling water according to the package instructions. In the last few minutes, add the frozen edamame to the same pot. Drain, rinse under cold water to prevent sticking, and set aside.
2. 2 In a blender, combine the coriander, mint, garlic granules, ginger, chilies, miso, coconut milk, and pea milk. Blend until smooth. Pour the mixture into a pot and warm it through. (A thick layer may form on top due to the herbs—strain if preferred, but keeping them retains nutrients.)
3. 3 Toss the cubed tofu with the cornflour until evenly coated. Cook in a pan with a drizzle of sesame oil until golden and crispy.
4. 4 Divide the noodles between two bowls and ladle the soup over the top. Finish with crispy tofu, edamame, broccoli, a drizzle of chilli oil, fresh coriander, and sesame seeds.