Turmeric Tofu Noodles by Mary McCartney Recipe | Food Network UK

Ingredients

• Tofu Croutons
• One 10-ounce package (about 330 grams) firm tofu, dried of moisture on a clean kitchen towel and cut into bite-sized pieces
• 1 tablespoon brown rice miso
• 1 tablespoon toasted sesame oil
• 1 teaspoon ground turmeric
• Soup
• 2 tablespoons peeled and finely grated fresh ginger
• 2 tablespoons tamari or soy sauce
• 4 ounces mushrooms, brushed of any dirt and thinly sliced (Mary uses half button mushrooms and half oyster mushrooms)
• 2 medium cloves garlic, finely chopped
• 1 tablespoon finely chopped cilantro stems
• 1 1/2 pounds (about 600 grams) pak choi (bok choy), rinsed, each leaf sliced in half lengthwise
• Broth
• 4 cups boiling hot water
• 3 tablespoons brown rice miso
• Four 5.3-ounce packages cooked udon noodles or gluten-free soba buckwheat noodles
• 2 tablespoons roughly chopped fresh cilantro
• 2 scallions, green and white parts, thinly sliced
• 1 or 2 red chilies (for desired heat), deseeded and finely chopped
• Hot sauce, such as sriracha, for serving, optional
• 1 lime, cut into wedges, for serving