Firstly take your halloumi and slice lengthways then soak this in the rest of the ingredients for a couple of hours in the fridge.

For the broth, slice the shallot and peel and bash the ginger. Fry this I a saucepan until fragrant then add the miso and the chilli garlic sauce and stir to combine. Add all other ingredients and simmer until ready to serve.

To cook the halloumi, do this low and slow. Heat a non stick frying pan on a low heat and add the halloumi slices. Fry slowly until golden brown on both sides.

Cook noodles to packet instructions and add to the broth. Slice lengthways and steam the pak choi and prepare the garnish.

To serve, pour in the broth and noodles into the bowl, top with halloumi and then the rest of the garnish. Finish with a drizzle of chilli oil.