Depending on my motivation level for the day, I typically have two versions of my recipes. There's a the I'm exhausted and need to get something on the table ASAP so we don't break down and order a pizza version, and the full monty, full flavor version.
If you're in a hurry, you can skip the oven and just add everything to the boiling broth. But if you have the time, the extra steps add major depth to the soup. Plus the full monty version of this soup is still pretty quick, about 25 minutes.
Ingredients: (makes 4 large bowls)
4-8 oz whole wheat noodles
1 package extra firm tofu, cubed
1 8-oz package mushrooms, sliced
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon honey
1 Tablespoon white wine vinegar
Siracha to taste
2 cups arugula
8 cups water
2 inches ginger, sliced
3 mushrooms, any type
1/2 cup white miso paste
Soy sauce to taste
4 Tablespoons cilantro
4 lime wedges
Add ginger and 3 mushrooms to water and boil to create a broth, about 20 minutes.
While the broth is boiling, cook noodles according to package directions.
Coat tofu and mushrooms with oil, soy sauce, honey vinegar, and siracha. Place on a baking sheet and cook in a preheated oven at 400 degrees for about 10 minutes. Flip tofu and mushrooms and bake another 10 minutes or until browned.
Remove broth from the heat and add miso. Add arugula, noodles, tofu, and mushrooms to the bowl. Cover with broth. Garnish with lime and cilantro.