Spicy tofu mushroom udon

Ingredients

• 2 tablespoons sunflower oil
• 280g firm or extra firm tofu - diced
• 200g mixed mushrooms - I used chestnut and shitake - sliced
• 2 cloves garlic - crushed
• 2cm ginger - peeled and finely chopped or grated
• 3 spring onions, finely sliced
• 2 tablespoons white miso
• 400ml tin a coconut milk
• 500ml vegetable stock
• 2 tablespoons light soy sauce
• 300g cooked udon noodles - I used Straight To Wok
• 2 large handfuls of spinach
• A generous squeeze of lime juice
• Green chili (optional)