Dry the tofu with a paper towel and cut it into cubes. Toss it with salt, pepper, and some chili flakes. Heat 1 tablespoon of the oil and fry the tofu until golden brown all over. Sprinkle with some lime zest.

Heat the remaining oil in a saucepan. Cook the chopped onion until translucent.

Add the chopped carrots and stir to coat with the oil. Continue cooking until the carrots soften slightly, about 3-4 minutes.

Add the vegetable broth and the chopped kale, bring to a boil and simmer until the carrots and kale are soft.

In the meantime, cook the soba noodles according to the packet's instructions.

Place the miso into a small bowl and ladle in some of the hot soup (only liquid). Whisk well until smooth. Pour this mixture into the soup and adjust the taste of the soup with salt and lots of pepper.

Microplane the garlic cloves into 2 serving bowls. Divide the finely chopped green onions, noodles, and tofu between the bowl. Ladle the soup with the vegetables over them and mix gently. Serve with lime wedges.