Here's a soothing, comforting meal in a bowl that's perfect for a nutritious weeknight dinner. It is so satisfying, gets devoured within minutes and is appreciated by all ages. I add sriracha to mine for a little extra chile kick.
For the tofu croutons: Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.
Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.
For the soup: Heat the sesame oil in a large high-sided sauté pan or wok and sauté the ginger, tamari, mushrooms and garlic until the flavors infuse and heat together, about 4 minutes (do not let them burn).
Add the cilantro and bok choy and sauté until just wilted, 1 to 2 minutes.
For the broth: Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.
Add the noodles to the pan with the sautéed vegetables, then pour over the broth and gently mix it all together. Turn off the heat. Divide the soup between 4 bowls.
For the topping: Top each bowl with a quarter of the baked tofu pieces. Then sprinkle over the cilantro, scallions, chiles if using, a drizzle of hot sauce and a squeeze of lime.