Tofu Croutons:
One 10-ounce pack (approximately 330 grams) firm tofu, patted dry on a clean kitchen towel and cut into small bite-sized chunks
1 tablespoon brown rice miso
1 tablespoon toasted sesame oil
1 teaspoon ground turmeric
Soup:
1 tablespoon toasted sesame oil
2 tablespoons peeled and finely grated fresh ginger
2 tablespoons tamari or soy sauce
8 ounces mushrooms, cleaned and thinly sliced (half button mushrooms and half oyster mushrooms)
2 medium garlic cloves, minced
1 tablespoon finely chopped cilantro stems
1 1/2 pounds (about 600 grams) pak choi (bok choy), rinsed and halved lengthwise
Broth:
4 cups boiling water
3 tablespoons brown rice miso
Four 5.3-ounce packages of cooked udon noodles or gluten-free soba (buckwheat) noodles (I prefer Amoy Straight to Wok Udon Thick Noodles)
Toppings:
2 tablespoons roughly chopped fresh cilantro
2 scallions, thinly sliced (green and white parts)
1 or 2 red chilies, deseeded and finely chopped (adjust to your preferred heat)
Optional: hot sauce, such as sriracha, for serving
1 lime, cut into wedges, for serving
