Step 1

Turn block of tofu on its side and slice in half. Lay tofu flat on chopping board and cut into smaller blocks for frying.

Step 2

In a small bowl, mix soy sauce and honey together until combined. Place tofu slices onto a rimmed plate and pour soy sauce mixture over the top, coating tofu on all sides to marinate for at least half an hour.

Step 3

Cook noodles according to the instructions on packet. Drain and rinse to cool.

Step 4

Heat oil on medium heat in frying pan. Fry tofu on all sides until golden brown. Set aside to cool.

Step 5

Heat water in a small pot and blanch vegetables. Set aside.

Step 6

In the same pot, mix miso and doubanjiang into the boiling water. Add cooked noodles and bring to the boil, allowing broth to infuse into the noodles.

Step 7

Place noodles in a bowl and pour hot broth over the top. Place tofu and vegetables on top. Garnish with sesame oil and Japanese shichimi powder, if desired.