Preheat the oven to 180°C fan (356°F). Line a baking tray if desired.

Place the 380 g firm tofu chunks on the baking tray. Drizzle with 1/2 tablespoon olive oil.

Season the tofu with sea salt and black pepper. Bake for 12 minutes.

Add the 200 g chopped kale to the baking tray. Bake for 3 minutes more until the tofu is crisp and the kale is wilted.

Heat a small amount of olive oil in a large saucepan over medium heat. Add the chopped white onion and garlic.

Cook the onion and garlic for 5 to 6 minutes. Stir occasionally until softened.

Stir 2 teaspoons ground turmeric into the softened onion mixture. Cook for 1 minute until fragrant.

Pour the 400 ml light coconut milk and 500 ml water into the saucepan. Stir until combined.

Add the 150 g rice noodles to the broth. Cover the saucepan.

Cook the noodles for 10 to 12 minutes until tender. Stir once or twice to prevent sticking.

Stir in 1 teaspoon brown rice miso paste and the juice of 1 lime. Taste the broth.

Season the soup with additional sea salt and black pepper as needed. Divide the noodle soup between 4 serving bowls.

Top each bowl with baked firm tofu and kale. Garnish with chilli, sesame seeds, and lime wedges if using.