Turmeric Tofu Noodles

Ingredients:

Tofu croutons

• 1 package (about 330 g) of firm tofu, drained on a clean kitchen towel and cut into small pieces
• 1 tbsp brown miso paste
• 1 tbsp dark sesame oil
• 1 teaspoon ground turmeric

Soup

• 1 tbsp dark sesame oil
• 2 tbsp peeled and finely grated ginger root
• 2 tablespoons tamari or soy sauce
• 110 g mushrooms, cleaned and thinly sliced ​​(I use half button mushrooms and half oyster mushrooms)
• 2 medium cloves garlic, finely chopped
• 1 tbsp finely chopped cilantro stems
• 600g bok choy, rinsed and each leaf cut in half lengthwise

Bouillon

• 4 cups of boiling water
• 3 tablespoons brown miso paste
• 4 packages of 150g cooked udon noodles or gluten-free buckwheat soba noodles

Topping

• 2 tablespoons coarsely chopped fresh cilantro
• 2 green onions, thinly sliced
• 1–2 red chili peppers (optional), seeded and finely chopped
• Hot sauce, such as Sriracha, for serving (optional)
• 1 lime, cut into wedges, for serving

Preparation:

1. Tofu croutons: Preheat oven to 200°C.
   
   Place the tofu in a bowl and add the miso, sesame oil, and turmeric. Toss gently to coat. Spread evenly on a baking sheet and bake until firm and beginning to brown around the edges, about 20 minutes. Set aside.
2. SoupIn a large skillet or wok, heat the sesame oil and sauté the ginger, tamari, mushrooms, and garlic until the flavors combine, about 4 minutes (do not let the mushrooms burn).
   
   Add cilantro and bok choy and sauté until vegetables are tender, 1 to 2 minutes.
3. BouillonCombine water and miso in a heatproof pitcher or liquid measuring cup and stir until completely dissolved.
   
   Add the noodles to the pan with the vegetables, then pour in the broth and stir gently. Turn off the heat. Divide the soup into 4 bowls.
4. ToppingPlace a quarter of the baked tofu pieces in each bowl. Then sprinkle with cilantro, green onions, chili pepper, if using, hot sauce, and lime juice.
   
   Eat while the noodles are hot.