As a vegetarian, there are some things that are tricky to find good substitutes for. One of those, for me, is noodle soup/ramen. The broth in restaurants is often made with meat or bones, so I was super excited to make something at home that I knew would be healthy, delicious and meat free (even vegan!) Welcome to my super vegan udon noodle soup w/ chilli lime roasted tofu, broth, ginger, garlic, chilli, lime, kale and mushrooms. Ta da! As the final days of 2014 continue to pass at an alarming pace, I’ve become increasingly time poor and lazy. With new years around the corner, holiday Bec is in full swing, and finding the motivation and time to cook is difficult. If you’re feeling a little like me this December, this is the recipe for you. I picked the spring onion from my garden which was SO COOL!!! I finally have produce I can harvest. If you’re not into wastage you can re-plant your spring onion stems/roots once you’ve used them all – thats is what I did below and they shot up so fast!