Meanwhile prepare the broth: dissolve the marmite in the vegetable stock. Set aside.
Crush the garlic and ginger, grate the carrot and cut the spring onion into thin slices.
In a large pan:
- sauté the garlic and ginger for 1 minute in sesame oil,
- add in the miso paste, tahini and soy sauce and stir well.
- sauté the mushrooms, carrot and spring onion for 2-3 minutes.
Add the bouillon, bring to the boil, cover and reduce to a simmer for 5 minutes. Meanwhile, cook the udon noodles and set aside.
Add the chicken-style tofu and spinach and heat for about 3 minutes until the spinach soft.
When the noodles are ready, divide in between large bowls, ladle over the broth, veggies and tofu!