• Heat the vegetable oil in a large pot over a medium heat. Add the onion and cook for 5-7 minutes, stirring often until softened and starting to brown.
• Add the ginger to the pot and cook for 2 minutes, stirring often.
• Finely chop the broccoli and add to the pot along with the coconut milk and water. Bring to a simmer, turn the heat down to low and cover the pot with a lid. Let the broccoli cook for 5-6 minutes until completely soft.
• Add the peas to the pan and stir through until defrosted.
• Remove from the heat and add the coriander and miso. Blend the soup until smooth - either using a hand blender straight in the pot, or by pouring the contents of the pot into a free standing blender. If needed, thin with a little more water and season with salt to taste (the miso added enough salt for my taste)

For the tofu:

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• Drain the water from tofu packet and wrap the tofu in a couple of layers of paper towel. Set on a cutting board with another board on top. Place something heavy on top (I usually use a stack of cookbooks!). Leave to drain for 5 minutes.
• Meanwhile preheat the oven to 180°C (160°C fan / 350°F). Cut the tofu into ~1 cm chunks. Toss onto a baking tray with the vegetable oil and soy sauce to coat.
• Bake for 15 minutes until crisp around the edges.

To serve:

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• Cook the noodles according to the package, then drain, rinse with cold water and set aside in a bowl of cold water until needed.
• Ladle the warm soup into 4 bowls. Divide the noodles between the bowls and top with the crispy onions and tofu. Serve with a lime wedge for squeezing over.