Put the dried shiitake mushrooms in a heatproof bowl and cover with 200ml boiled water and leave them to soak for about five minutes
Heat the oven to 200 degrees (fan)
Blitz the mushrooms, their soaking liquid, along with the onion, garlic, ginger, miso, tahini, oil, and soy sauce in a blender.
Prepare the tofu by slicing it into thin squares and coating it in 1 tsp sesame oil and 1 tbsp soy sauce. Then press each slice into some cornflour.
Place the tofu onto a tray with baking paper and cook in the oven for 20 minutes
Heat a frying pan on a medium cook the blended paste for 10 minutes, make sure to stir regularly to stop it from sticking
Meanwhile, cook the noodles to the packet instructions and then drain and rinse under cold water to stop them from overcooking. You can drain and coat them in a little oil to stop them from sticking
Gradually add in the oat milk to the cooked paste, until fully incorporated, then add seasoning to taste. Take off the heat and set aside until serving
Boil or steam the broccoli and edamame until cooked
Serve up the noodles into four bowls. If the soup has cooled down, you can reheat quickly, and then pour it over the top of the noodles
Place the tofu, broccoli and edamame on top. Serve with a sprinkle of sesame seeds, chilli flakes, and a lime wedge