Pre-heat a griddle pan over a high heat and brush with a little of the of oil. Griddle the tenderstem broccoli until charred – this should take around 2 minutes. Remove the tenderstem broccoli from the pan.
Pre-heat a large wok or saucepan over a high heat. Add the sesame oil. Wait for the pan to get very hot and when almost smoking, throw in the ginger and chilli. Sauté for 1 minute before adding the tofu and shiitake mushrooms.
Toss and stir the mixture whilst cooking for a further 2 minutes. Cook on a high heat for 30 more seconds then turn the heat down to low and add the vegetable stock, soy sauce, miso, rice wine vinegar and maple syrup. Let the soup simmer away for 5 minutes.
Just before removing the saucepan or wok from the heat, throw in the pak choi and grilled tenderstem broccoli. Once the pak choi is slightly wilted, remove the pan from the heat.
Serve the soup straight away, topped with chilli, spring onion, sesame seeds and fresh coriander.