So Lisa said her work canteen did a miso, noodle broth with tofu and she really liked it. Armed with this information I created the following. Actually extremely good. Red miso paste was used, but I expect others would work just as well.
Dry out firm tofu block by weighing it between paper towels for 10 or 20 minutes. Cut into 1-2cm cubes, coat with seasoned flour/cornflour/semolina.
Onions thinly sliced and mushrooms thickly sliced, gently fried together to soften but not colour;
Fry the coated tofu until lightly golden and crispy.
Meanwhile roughly 800ml of stock (in this case chicken) added to a saucepan and two heaped teaspoons of miso paste, bring to simmer.
Add chunky noodles to the broth, simmer until cooked.
Add onions and mushrooms to bowls, poor in broth and noodles, top with crispy tofu and parsley.