Make the broth: add the garlic, ginger, miso paste and tamari to a blender and blitz to a paste. Add to a saucepan with the vegetable stock and Ginger Turmeric Shot (save 1 tbsp for the tofu) and warm slowly, stirring to dissolve the paste. Leave to one side over a low heat for 10-20 minutes and sieve before using.
Heat some sesame or olive oil in a large frying pan and add the tofu cubesandstir-fry for a few minutes until really crispy.Now add 1 tbsp of tamari and 1 tbsp Ginger Turmeric Shot and fry for another minute or so.Remove from the pan.
Now add the broccoli to the frying pan with a splash of water, place a lid on and steam-fry for a few minutes until tender but with some bite.
Meanwhile, cook the noodles according to packet instructions, drain and run under cold water.
Divide the noodles between two bowls and pour over the broth. Top with the tofu cubes, broccoli and carrot. Serve with fresh herbs, sesame seedsand chilli flakes, if you like, and any other extras.