Cut tofu into squares and pat dry with paper towels In a medium bowl combine soy sauce and brown sugar. Add tofu and toss. Let soak for 20 minutes, flipping them occasionally if they are not submerged in the sauce.
Boil a large pot of water and cook noodles per package instructions. Remove from heat, drain, and allow to cool.
Heat a nonstick skillet with vegetable oil over medium-high heat. Cook tofu until very golden brown, about 4 minutes per side. Transfer to paper towels and season with salt.
In the meantime, heat vegetable broth over medium heat in a saucepan. From here you can add soy sauce, sesame oil, chili oil, or just leave as is.
To serve, distribute noodles into each bowl. Add a handful of fresh greens and raw radishes. Pour hot broth and place crispy tofu over top.