Place eggs in a pot of cool water. Bring to the boil, and once boiling cover the saucepan with a lid and turn the heat off. Leave for 12 minutes. Then drain, and refresh whole eggs in cold water, to stop cooking process. Set aside.
Put the onion, garlic, chillies, ginger, turmeric and tomato paste into a blender or food processor to make a paste. Use 2-3 tablespoons water to thin the paste if too thick.
Heat the oil in a large, heavy-based saucepan. Add the paste and fry gently on a low heat for about 5 minutes until the paste is dry and aromatic. Add the lemon zest, tofu, mushrooms, green beans and broccoli, and a fry until the tofu has heated through and coloured. Add the Sanitarium So Good Soy Regular milk and vegetable stock and bring slowly to the boil. Simmer gently for 5 minutes. Season to taste.
In a separate saucepan, bring water to the boil. Add the noodles and cook for 2-3 minutes, according to instructions on packet. Once cooked drain and keep warm.
To serve, divide the drained noodles into each of six deep, warmed soup bowls. Ladle the broth, and tofu evenly among the bowls, top with bean shoots, half a hardboiled egg and thinly sliced spring onions and serve immediately with optional lime wedges to squeeze over.
