Instructions: Bring the vegetable stock to the boil and add the Shoyu, hoi sin sauce and ginger. Then add the noodlesand boil for 4-6 minutes until the noodles are reconstituted.

Add the spring onions, chillies, mushrooms, the pickled vegetables and some pickling juice. Simmer for 3-4 minutes, then season with black pepper.

Taste the mixture at this point, if the shoyu that you are using comes through a little too salty, add 100ml red wine to knock it back. Remove from the heat, cover to keep warm and set aside.

For the tempura, beat the egg whites until semi-stiff and fold in the lemon juice. Whisk in the cornflour and add a little water until the batter is thickened to coating consistency. Season. Heat some vegetable oil in a pan or deep fat fryer to 175 C/330 F. Dip each of the tofu pieces into the batter, then drop them gently into the hot oil and cook for 1-2 minutes until golden. Remove and drain. Ladle the hot pot into four large, flat soup style serving bowls. Add the tofu and coriander or parsley leaves and serve.

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