Fill and boil your kettle. Trim and peel the carrots, then cut them into thin matchsticks. Peel and finely grate the ginger. Chop the broccoli head into small florets. Cut the stalk into matchsticks to match the carrots. Tear the block of tofu into bite-sized chunks.

Fill a medium pan with the hot water from the kettle, topping it up if necessary. Pop on a high heat, bring back to the boil, then add the udon noodles and simmer for 8-10 mins till the noodles are tender but still have a little bite. When the noodles are cooked, drain them.

Meanwhile, warm a large frying pan or wok on a high heat for 1 min. When hot, pour in 1 tbsp oil then add the chunks of tofu. Fry for 4 mins, tossing regularly, till golden and slightly crisp.

While the tofu is cooking, squeeze the brown rice miso into a heatproof jug. Pour over 200ml hot water, stir and set aside to dissolve. Zest the lime.

When the tofu has cooked, lift it out of the pan with a slotted spoon on to a plate. Add the carrots and broccoli to the pan and stir fry for 3 mins till slightly softened. Add the ginger and fry together for 1 min. Add the tofu back to the pan and pour in the miso stock. Bring up to a bubble.

Add the noodles to the pan and toss everything together. Add the lime zest and squeeze in the juice from 1 half. Taste and add some salt or pepper if you think it needs it.

Serve the noodles with the veg and tofu in a couple of warmed bowls, with wedges of lime on the side to squeeze over.