Clear Noodle Soup with Tofu

Heat 1 tablespoon of the vegetable oil in a frying pan and fry the tofu cubes for 5 minutes, turning occasionally, until golden on all sides, then set aside.

Bring a small saucepan of water to the boil, add the eggs and cook for 6 minutes, then transfer to cold water, peel and halve.

Heat the remaining oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.

Pour the vegetable stock into a large saucepan, add the remaining garlic and bring to a simmer.

Stir in the light soy sauce, vegetarian oyster sauce and white pepper and simmer for 2 minutes.

Add the morning glory and cook for 1 minute until just wilted.

Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth and morning glory, then top with the tofu and egg halves.

Drizzle each bowl with the garlic oil and scatter over the spring onions and coriander.