Charred Tofu and Shiitake Pho
Chop the spring onions, red chilli and ginger. Add these to a saucepan, saving half of the red chilli for later. Add the coriander seeds, star anise and a cinnamon stick and toast for a few minutes.
Dissolve your stock in 1L of boiling water and add along with the soy sauce. Leave to simmer on a low heat.