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Prepare the roasted mushrooms by tossing 300g mushrooms with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tbsp soy sauce, and ½ tsp salt
Roast the mushrooms until juicy and deeply savoury
Make the crushed chickpea croutons by combining drained chickpeas with 1 tbsp sesame seeds, 2 tbsp olive oil, and 1 tsp ground cumin
Roast the chickpea mixture until crunchy and spiced
Prepare the smokey tomato broth by combining 500ml vegetable stock, 2 tbsp tomato puree, 1 tsp chipotle, and 3 tsp soy sauce
Cook the udon noodles according to package instructions
Assemble the soup by placing noodles in bowls and pouring the smokey tomato broth over them
Top with roasted mushrooms and crushed spiced chickpeas
Garnish with 10g finely chopped chives and serve