Peel and finely dice the garlic, finely grate the ginger. Clean the mushrooms and slice them. Prepare the vegetable broth.

Cut the tofu into thin slices (approximately 0.5 centimeters thick) and carefully press them side by side between two layers of kitchen roll or a tea towel.

Fry the mushrooms in a pan without oil for about 3 to 5 minutes, remove them, and divide them between two bowls.

Return the pan to the stove and add 2 teaspoons of oil. Place the tofu slices side by side in the pan and fry over medium heat for about 3-4 minutes. Before turning, season generously with salt and fry the other side for another 2-3 minutes over medium heat. Then remove from the pan and divide between the two bowls.

Add oil to the pot and fry the garlic, ginger and miso paste for 2-3 minutes until an intense aroma develops.

Deglaze the miso-garlic mixture with vegetable broth and soy sauce, simmer for about 5 minutes over medium heat and stir occasionally.

Wash the pak-choi, cut it into thin strips, and distribute the green part over the bowls with the remaining toppings.

Add the white, lower strips of pak-choi and the pre-cooked udon noodles to the soup and simmer for three minutes.

Slice the green part of the spring onions into rings.

Divide the noodles and pak-choi evenly between the two bowls, add the remaining toppings, and pour the soup over them. Garnish with additional toppings such as sesame seeds, cress, mung beans, or sprouts, if desired, and serve.