Spicy Mushroom Ramen

4 tbsp Sesame Oil
24 oz Baby Bella Mushrooms
2 small Onions, raw
6 clove Garlic
2 tsp Ginger Root
10 cups Water, tap
2 blocks Tofu, firm
2 cups Chinese Rice Mung Bean Noodles
8 tsp Chili Paste
.25 cup Miso
2 serving Green Onion
3 tsp Crushed Red Pepper Flakes
3 tbsp Sesame Seeds

For prep, press the blocks of tofu to get most of the water out. To do this, place tofu on a plate on a non-pilling dish towel or high quality paper towels. Cover with the same. Place another plate on top and weigh it down with something heavy, like cans or books. Leave for at least a half an hour.
To begin cooking, coat the bottom of a medium pot with 2 tablespoon of sesame oil and place over medium/low heat. When the oil is hot, add the mushrooms and cook until they begin to brown. Add the onion and continue to cook until the onions soften and begin to look translucent. Add the garlic and ginger, and continue to sauté for about 1 minute more, until they are fragrant.
Add the water. Raise the heat and bring the water to a boil. Lower heat and allow to simmer until the mushrooms are very tender, about 15 minutes.
While the soup simmers, coat the bottom of a medium skillet with the remaining 2 tablespoons of oil. Place over medium heat. When the oil is hot, add the tofu.. Cook for approximately 2-5 minutes until one side is crispy and brown, then flip and repeat for remaining sides. Transfer the tofu to a paper towel.
Reduce heat on the soup to low, and stir in the chili paste and miso. Add noodles and let them soften. If using the mung bean noodles, they won't require much time in hot water before they are soft.
To serve, divide soup into six bowls and top with tofu, scallions, toasted sesame seeds, and red pepper flakes.

Serving Size: Makes 6 1-1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBATES0911.