1. Prepare the soup base: mix together all of the ingredients in a small bowl until creamy and well-blended, then set aside.
2. Sauté the mushrooms over high heat until softened and crispy – roughly 10-15 minutes.
3. Add the miso, chilli crisp, garlic, ginger and rice wine vinegar, as well as the brown sugar, and cook for a further 2 minutes, or until the garlic is cooked and smells fragrant. Finally, add the chopped peanuts, stir until coated and set aside.
4. Cook the noodles according to the packet instructions. Add the washed pak choi to your noodle water and cook for 1 minute until softened, then remove and set aside until needed. Drain the noodles once cooked.

Assembly

The given quantities in this recipe yield roughly four servings. To make one bowl, follow these steps:

1. Add a heaping tablespoon of soup base to a soup bowl.
2. Top up with 3/4 cup vegetable stock.
3. Swirl in 1/4 cup of oat or soy milk (or your milk of choice).
4. Top with freshly-cooked noodles, your mushroom mixture and 1/2 a blanched pak choi.
5. Serve hot and enjoy!