[Japan] How to cook Vegan udon noodle soup with chilli lime roasted tofu

Ingredients

• 300 g  firm tofu, cubed and dried with paper towel
• juice of 1 lime
• zest of ½ lime
• 2 tbsp chilli flakes
• 1 tsp garlic powder
• pinch each salt and pepper
• 3 tbsp olive oil

• 60 g dried udon noodles
• 100 g mushrooms, thinly sliced
• 3 tbsp vegetable stock powder
• 1 tbsp ground ginger
• 2 cloves crushed garlic
• 2 tbsp soy sauce
• pinch each salt and pepper

• large handful kale
• 2 spring onions, finely sliced, to garnish
• extra chilli flakes, optional
• lime slices, to garnish

Directions