Preheat oven at 200C

Cut tofu into bite-sized pieces, put them in a bowl and put the bowl into the oven until they are starting to get a light golden color

Chop scallions and ginger, then fry them until soft and add the remaining vegetables

Add the gochujang and sesame seeds, fry for 3 min

Add coconut milk and around 800 ml of water depending on how tick you you want the soup to be

Stir in the miso, nutritional yeast and soy sauce

Boil the noodles in a separate pot and serve once they are done