Chilled Tofu Cucumber & Kimchi Broth

400 g firm tofu, drained & cut in 1x 5 cm strips
200 g kimchi, cut in bite-size strips
120 g cucumber, ½ lengthways & cut in thin slices
4 sheets roasted crispy seaweed, cut in thin strips
2 tsp toasted sesame seeds
SAUCE:--
1½ tbsp GF soy sauce
1½ tbsp bush honey
2½ tsp roasted sesame oil
4 tsp SIDS RASPBERRY VINEGAR
½ tsp wasabi paste
1 spring onion, very fine sliced
1 garlic clove, crushed
STOCK:--
6 dried anchovies, large
2x 7 cm dried kelp
¼ onion, roughly chopped
½ red chilli, halved & deseeded

In a small bowl, combine all the sauce ingredients, including SIDS RASPBERRY VINEGAR and set aside.
For the stock, pull the heads off the dried anchovies, then gently tease open the underside of the belly and remove the guts (little black pouches). Put all the stock ingredients into a pan, cover with 800 ml of water and bring to the boil. Remove the lid, reduce the heat and simmer for 5 minutes until the stock has reduced by about a quarter. Strain the stock through a fine sieve, into a bowl and leave to cool completely. Cover and refrigerate until well chilled.
Divide the chilled broth and tofu strips between 4 bowls, with the kimchi and cucumber piled on top in mounds. Place the seaweed on top, scatter over the sesame seeds and drizzle over all the sauce between the 4 bowls. Serve immediately, mixing everything together until well combined.