Step 1

For the tofu croutons: Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.

Step 3

Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.

Step 4

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).

Step 5

Add the cilantro and bok choy and sauté until just wilted, 1 to 2 minutes.

Step 6

For the broth: Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.

Step 7

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.

Step 8

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.

Step 9

Eat while it is nice and hot.