Make a marinade with the soya sauce, chopped fresh ginger, chopped garlic, black sesame seeds, dried chilli flakes and a dash of sesame oil and rice wine vinegar to taste.
Place tofu in marinade and refrigerate until needed.
Soften some rice noodles in boiling water for 4 minutes.
Make up miso soup by placing a generous tablespoon of instant miso soup paste into a bowl.
Pour over boiling water and blend to mix.
Add noodles and top with your blocks of marinated tofu and some fresh coriander.
What could be more appropriate than washing this soup down with shots of warm sake?
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