1. Prepare noodles as label directs; drain. Return to saucepot; cover to keep warm.

2. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In small bowl, whisk 1 teaspoon sesame oil, ½ teaspoon soy sauce and sriracha; add tofu and toss to combine. In small bowl, toss mushrooms and remaining 1 teaspoon sesame oil and ½ teaspoon soy sauce. Spread tofu and mushrooms on opposite sides of prepared pan. Roast tofu and mushrooms 15 minutes or until crisp-tender.

3. In small saucepot, heat stock, broth and ½ cup water to a simmer over medium-high heat; add kale and cook 3 minutes or until tender.

4. Divide noodles and broth mixture into 4 cups; top with onion, sesame seeds, tofu and mushrooms.

Chef Tip: To help the tofu brown during roasting, drain off the water from the block of tofu, wrap it in paper towels and weigh it down with a heavy pot for 20 minutes to press out additional water.

• 5 g Total Fat
• 0 g Saturated Fat
• 0 mg Cholesterol
• 165 mg Sodium
• 15 g Carbohydrates
• 1 g Fiber
• 1 g Sugars
• 0 g Added Sugars
• 6 g Protein