I added chopped oyster mushrooms, upped the amount of broth and water because this was way too salty (and not enough broth to make the size batch I wanted).  I cooked 2 bundles of soba noodles separately, and spooned the broth over them in the bowls immediately before serving.

For the tofu, I pan-fried thin slices in our blue steel skillet for a few minutes, then put the whole thing in the oven at 400 degrees until the edges started to brown.  Then I spooned the chili sauce (doubled the quantity) over each slice and let it bake a few minutes longer, added to the bowls at the end.