Pre-heat oven to 425F

Drain the tofu and wrap in a clean dish towel to remove excess water. 

Cube the tofu and place in a large bowl. Add oil, salt, pepper, and cornstarch. Gently toss until evenly covered. 

While the tofu is baking, prep the vegetables. 

Peel the carrot and then continue to use the peeler to make large strips. 

Slice the bell peppers. 

Thinly slice the spinach and the green onion. 

Chop the broccoli in to bite sized pieces. Set all that vegetable prep aside. 

Mince one shallot and 5 garlic cloves. Keep separate from other veggies. 

Heat a large pan on medium-high heat. Add the shallot, cook until soft. Add the garlic + ginger and cook until fragrant. Mix in the vegetable broth. Bring to boil. 

Add the udon noodles and cook according to package. Mine was 7 minutes. In the last 2 minutes of the noodles cooking, add the broccoli. Turn off heat after the noodles are cooked. 

Gently stir in the miso paste by adding it to a mesh strainer, dip in to the broth, and stir it in the strainer until it is dissolved in to the soup. Or alternatively, whisk together in a separate bowl with water until dissolved. Once miso paste is dissolved in to the soup, add the chili sauce, soy sauce to taste, a pinch of black pepper and the chopped spinach. 

Divide the noodles and broth in to serving bowls and top with baked tofu, carrots, bell peppers, green onion, cilantro, and sesame seeds. Serve immediately!