Soba Noodle Tofu Soup

Dry off the tofu with a paper towel and cut it into cubes. Toss it with salt, pepper and some chili flakes. Heat the oil in a skillet over medium heat then fry the tofu until golden brown all over. Sprinkle with some lime zest and set aside.

Bring the vegetable broth to a boil. Cut the carrots into small pieces, add them into the broth and cook until soft. Take carrots out of the soup using a slotted spoon. Adjust the taste of the soup with salt and lots of pepper.

In the meantime cook the noodles according to the package instructions.

Microplane the garlic cloves into 2 serving bowls. Add the finely chopped scallions on top. Then add the chopped kale, the carrots from the soup, the noodles, kale and tofu. Pour the broth into the bowls and serve with lime wedges.