Tofu tom yum with veg ‘noodles’

This is our light but sustaining take on a traditional Asian dish, with ribbons of veg and mushrooms, lightly simmered in an aromatic lemongrass and miso broth with crunchy sprouts and marinated tofu strips. The dish is finished with a sriracha, a sauce made from chilli pepper, garlic, vinegar, a little sugar and salt (named after a city in Thailand where it originated).