• 2 mushrooms, thinly sliced
• ½ small carrot, thinly sliced
• 1½ cups (375 ml) soy milk
• 1 teaspoon mirin
• ½ teaspoon light soy sauce
• 1 teaspoon nutritional yeast
• ½ teaspoon black salt
• ½ teaspoon white sugar
• ¼ teaspoon agar powder
• ¼ cup (40 g) cooked rice vermicelli noodles
• 1 spring onion (scallion), sliced

Bring a small saucepan of water to the boil, add the mushrooms and carrot and cook until the carrots are tender, about 3–4 minutes, then drain and set aside.

Rinse out the pan, then add the soy milk, mirin, soy sauce, nutritional yeast, salt and sugar. Mix to combine well, then add the agar powder and stir until it has completely dissolved. Set the pan over medium heat and bring to the boil, stirring constantly. Reduce to a simmer and cook for 3 minutes, still stirring constantly, then remove from the heat.

Divide the noodles between 2 Japanese teacups or small ramekins. Add half of the spring onions and half of the mushroom and carrot mixture to each one, along with half of the heated soy milk mixture – do this carefully, so as not to create too many bubbles or splashes.

Chill in the fridge until set, about 1–2 hours, before serving.