Bring a large pot of salted water to a boil for the soba noodles. Peel and mince the ginger and garlic. Trim and roughly chop the serrano peppers. Halve the lemon. Thinly slice the scallions, keeping the whites and greens separate. Mince the cilantro leaves and stems. Drain the tofu, pat dry with paper towels, and cut into ½ inch cubes.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, about 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Return the cooked noodles to the pot, off the heat, and toss with just 2 tbsp lemon juice and a pinch of salt.

Place a small saucepan over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the minced ginger, garlic, serrano pepper, and scallion whites. Cook until fragrant, about 2 to 3 minutes.

Carefully transfer the cooked aromatics to a blender along with just half the scallion greens, minced cilantro leaves and stems, white miso paste, and 2 cups water. Blend until smooth. Transfer the spicy green soup back to the saucepan and bring to a simmer over medium heat.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the cubed tofu, French mustard and herb blend, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places, about 3 to 4 minutes.

Divide the spicy green soup between shallow bowls. Top with lemon soba noodles and crispy tofu. Sprinkle with remaining scallion greens. Soup’s on!