How to prepare:

Bring the water to boil and add the miso paste, 3-4 tbsp of soy sauce, salt & pepper to taste, 1 tbsp of lemon juice and 2 nori sheets broken into small pieces. Let simmer for 5-7 minutes on low heat.

Cut the tofu into cubes, then add two tbsp of sriracha, two of soy sauce, 1/2 tsp of smoked paprika, 1/2 tsp of garlic granules, salt & pepper to taste, mix well with a spoon then add the flour and mix until the tofu pieces have formed a crust. Spread evenly on parchment paper in an air fryer (or oven) and bake at 200° for 15 minutes or until the crust gains a golden crisp.

Peel the garlic and grate into a hot pan with 1 tbsp of olive oil, then ad the bok choy leaves one by one. Season with salt & pepper to taste, add 1 tbsp of lemon juice and cook until the leaves become slightly translucent.

Wash and cut the mushrooms into slices, then add them in a tablespoon of olive oil in the pan. Season with salt & pepper, fry on each side until golden then remove.

Pour half of the miso soup into a bowl, then add a few bok choy leaves, handful of tofu, mushrooms and decorate with sprouts and fresh spring onion slices.

Add soy sauce to taste if needed, enjoy!