Simple and light yet satisfying and delicious! And it tastes like authentic udon :D Thumbs up for vegan cooks :D I gave my tofu a bath in my chili-infused olive oil (put a dry chili in your olive oil and give it a few days, easy as that) with salt and pepper and baked it just like this. I also use a much healthier alternative to soy sauce that is bragg liquid aminos and I'd say half the amount (or no salt and pepper in the broth) will do. I also had the soup with spinach and a celery rib - the end result - YUM!! :)