Roughly chop the mushrooms, zucchini, pak choi, hokkaiodo and peppers into small pieces.

Squeeze the tofu firmly (between 2 boards) and dice.

Cut the spring onions into rings.

Bring the vegetable stock with miso and garlic paste to the boil. Add the mushrooms, zucchini, pak choi, Hokkaido and paprika. Add the pasta (break if necessary) and simmer over medium heat. Depending on the type of pasta, 4-8 min.

In the meantime, heat sesame oil in a pan and fry tofu until golden.

Add tofu to the soup. Fill these in bowls and sprinkle with sesame seeds and the spring onions.