Serves 2-4
3 Tbs. miso paste
3 Tbs. reduced-sodium soy sauce
1 small piece ginger, peeled and minced
3 cloves garlic, sliced
1⁄4 cup nori seaweed, snipped
6 oz. tofu, cubed
1 cup shiitake mushrooms, sliced
1 cup white button mushrooms, sliced
2 7-oz. packages udon noodles (or 14 oz. loose udon noodles)
2 scallions, sliced
1 small bunch cilantro, chopped
Fill a medium-size pot with 10 cups water. Whisk in miso paste and soy sauce until you have a rich, dark broth. Bring to a light boil and add ginger, garlic and nori. Add the tofu. Taste and add more soy sauce if necessary. Stir in mushrooms and noodles and cook for 5 minutes. Add scallions and cilantro and remove from heat.
Ladle into bowls and serve with Asian chili sauce.
(Gabi Moskowitz)