Vegan Wanton Mee

Mix the chopped mushrooms and crumbled tofu with the white pepper and a little of the sesame oil in a bowl to make the wonton filling.

Place a teaspoon of filling in the centre of each wonton wrapper, dab the edges with water, and fold into parcels, pressing out any air.

Pan-fry the tempeh with a little of the dark soy sauce and the five-spice powder for 4 minutes until caramelised, then slice thinly.

Bring a separate pan of water to the boil and cook the noodles for 2 minutes until just tender, then drain.

Toss the drained noodles with the light soy sauce, remaining dark soy sauce and remaining sesame oil in a bowl.

Bring the vegetable stock to a simmer in a saucepan and blanch the Chinese broccoli for 2 minutes until just tender, then lift out and set aside.

Drop the wontons into the simmering stock and poach for 5 minutes until the wrapper is cooked through and they float to the surface.

Divide the seasoned noodles between bowls and top with the sliced tempeh, blanched Chinese broccoli and poached wontons.

Ladle a little of the hot stock over each bowl and scatter with the spring onions to serve.