Katie'S Spicy Korean Tofu Soup

• 1 box Firm silken tofu (cubed)
• 2 scallions (sliced)
• 6 cloves garlic (minced)
• 1/2 pound mushrooms (any kind you like, sliced)
• 1/2 head Napa cabbage (sliced in strips)
• 1/4 pound bean sprouts
• 5 teaspoons Gochugaru (crushed red pepper flakes or ground red pepper as an easy substitute)
• 5 tablespoons miso paste
• 4 cups beef broth (or dashi if you have a good Asian market)
• 3 cups water
• 1/2 pack of chuka soba noodles
• 3 tablespoons sesame oil
• salt and pepper

1. Start by heating up the sesame oil over medium heat in a soup pot. Add garlic to sesame oil and cook for about 30 seconds.
2. Combine the miso paste and gochugaru in a small bowl and add to the garlic in the pot. Stir to combine all ingredients in the pot and let cook for about 2 minutes.
3. Add the broth and water to the pot and bring to a boil. Add a healthy dash of salt and pepper. Once boiling, lower heat and bring to a simmer. Add mushrooms, bean sprouts, tofu and scallions to broth and let cook for about 5 minutes. Add salt and pepper.
4. Just before serving, add the noodles and cabbage and let cook for about 2 minutes, just until soft.

silken, scallions, garlic, mushrooms, cabbage, sprouts, gochugaru, miso paste, beef broth, water, pack, sesame oil, salt

Taken from food52.com/recipes/14437-katie-s-spicy-korean-tofu-soup (may not work)