2 heads bok choi, sliced in quarters
1 small courgette, sliced
1 garlic clove, finely sliced
2½cm/1in piece fresh ginger, peeled and grated
75g/2½oz kale, shredded
40g/2½oz enoki mushrooms, broken into pieces
1 tsp shichimi pepper
5cm/2in piece kombu seaweed
4 shiitake mushrooms, sliced
4 spring onions, finely sliced
1 x 150g/5oz packet udon rice noodles
pinch caster sugar
1 tbsp white miso paste
1 tsp sesame seeds
2 tbsp Japanese soy sauce
50g/2¾oz sugar snap peas
1 tbsp vegetable oil
75g/2½oz tofu, cubed into 1cm/½in pieces
2 tbsp mirin