Miso and Soba Noodle Soup

Ingredients:

1 black extra firm tofu, pressed and cut into cubes
1 teaspoon sesame oil
1 tablespoon soy sauce
1-2 teaspoons sriracha
15 shiitake mushrooms, sliced
4 cups mushroom broth
2 inches kombu
1 inch ginger, minced
1-2 tablespoons miso
1 tablespoon tamari
4 baby bok choy
1 tablespoon rice wine vinegar
soba noodles
1 green onion, sliced
1 teaspoon sesame seeds
1 teaspoon black sesame seeds

Toss the tofu with soy sauce, sesame oil, and sriracha. Allow to marinade for at least 20 minutes. Remove tofu from the marinade and toss the mushrooms with remaining liquid. Bake tofu and mushrooms at 350 for 15 minutes or until caramelized and set aside.

Bring the mushroom stock to a simmer and add the ginger, miso, and tamari. Stir in the bok choy and cook until tender crisp and add the vinegar.

Meanwhile, cook the soba noodles and rinse under cold water. Set aside.

To assemble, place noodles in the bowl and pour the broth with the bok choy over it. Top with the tofu, mushrooms, and green onion. Sprinkle with the sesame seeds.