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Cook udon noodles, drain, cool and give a splash of sesame oil
Peel and slice sweet potatoes, drizzle with oil, pinch of salt and roast till soft
Toast pine nuts
Finely slice spring onions
Blend 300g soft tofu, knob of ginger, ½ - 1 tbsp freshly grated horseradish, 1 tbsp raw apple cider vinegar with honey, 1 tsp honey and 2 tsp red miso paste till smooth and creamy
Serve a big spoon of the dressing on a plate, add some noodles, add some roasted sweet potato and toasted pine nuts, add spring onions and a spoon more dressing