Heat a pan on a medium heat and spray well with one kcal spray.
Dice your chicken breast/tofu and season well with salt and pepper.
Add to the pan and fry until brown and cooked throughout (about 5-7 minutes).
Remove the chicken/tofu from the pan and leave aside.
Add the veg stock to a saucepan and bring to a simmer on a medium heat.
Stir in the miso paste, season to taste and allow to simmer until you are ready to serve.
Put the pan you used to cook tofu/chicken back on the heat and spray again with 1kcal spray.
Add the ginger and garlic.
Add your red pepper, green beans and mushrooms into the pan and stir fry for 3-5 minutes.
Add back in your tofu/chicken for the last minute to reheat.
Meanwhile, cook your udon noodles according to packet instructions.
Drain the noodles and serve 1/3 of them in each bowl.
Top the noodles with 1/3 of the stir fried veg and tofu/chicken.
Pour 1/3 of the miso stock over each.
Garnish with sliced chili (optional).
TOFU TIP: To make tofu crispy, make sure to press it before cooking. To do this, wrap the block of tofu in a tea towel. Place on a plate and put something heavy on top for 30+ minutes to drain out any excess liquid.