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Prepare the mince by combining 150g dried soy mince with 450ml reduced salt veggie stock
Add 4 tbsp dark soy sauce, 2 tsp garlic paste, 2 tsp ginger paste, 2 tsp Chinese five spice, and a pinch of Sichuan peppercorns to the mince
Stir in 2 tbsp mirin, 1 tbsp agave syrup, and 1 tbsp sesame oil to the mince mixture
Cook the 125g ready-to-cook udon noodles according to package instructions
Prepare the noodle sauce by combining 1 tsp crispy chilli oil and 1 tsp white miso paste
Use half of the mince sauce per serving of noodles
Combine the cooked noodles with 300g silken tofu and the noodle sauce
Serve topped with sliced fresh basil and spring onion greens