We often make a version of this spicy oriental soup. Most often with mung bean noodles. But tonight with Japanese fine Soba noodles.
This soup has:
1 lb of chopped firm tofu that I've browned on all sides in a skillet which is then a sprinkled with 3 Tbs of organic Shoyu.
2 Tbs of minced fresh ginger is sautéed for about 2 minutes in hot vegetable oil. Then add and bring to a high simmer:
2 Tbs of Sesame oil
And what ever vegetables are looking like good soup additions.
This soup has 5 cups of vegetable stock, 1/2 cup of chopped bok choy cabbage, 1/2 cup of green cabbage, 1/4 cup of radishes/carrots chopped and 1/4 tsp of cayenne pepper. Add the braised tofu and dry soba noodles when the soup is hot. Cook just until the noodles are soft.
The final touch is to mix 3/4 cup red miso paste with two cups of water. To this I have added 1 cup of cooked/steamed Red Kale.
Turn off the heat on the soup pot and add the miso mixture to the soup pot and serve.
Approximate cooking time is 30 minutes (with chopping).