Celeriac, miso and tahini noodle soup

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Chop the celeriac piece in half. Season one half with salt and pepper and drizzle with oil, then wrap in a sheet of foil. Roughly chop the remaining half into 2cm chunks, toss with oil, salt and pepper and put on an oven tray. Nestle the foil-wrapped piece alongside and cook them both for 45 minutes, tossing the chunks halfway through.

2. Meanwhile, bring a small pan of water to the boil. Add the eggs, cook for 6½ minutes, then set aside. Put the miso and tahini in a saucepan, whisk in a little of the vegetable stock to create a looser paste, then put over a medium heat. Slowly add the rest of the stock, stirring constantly, then the vinegar. Season with salt and pepper, then keep warm over a low heat.

3. Boil the kettle. Put the udon noodles in a heatproof bowl or pan, cover with the boiling water, then soak for 2-3 minutes. Peel and halve the eggs.

4. Divide the noodles between bowls. Pour over the hot miso broth and add the boiled egg halves and roasted celeriac pieces. Unwrap the foil and very finely slice the large piece of celeriac, then add these slices to the bowls. Garnish with the spring onion, chilli oil, sesame seeds and nori sprinkles.