oKorean Mushroom noodles with Tofu

Ingredients
1 Pack (1 1/2) lb. firm tofu
1 1/2 Lbs. fresh mixed Korean Mushrooms (King, Oneki or oyster mushrooms)
2 Tbsps. Avocado oil (1Tbsp to sauté onion -1 Tbsp. to fry tofu)
1Tbsp minced garlic
1/2 medium onion (diced very small)
2 Tbsps. Freshly minced ginger
3 Tbsps. miso Paste
4 Tbsp. light soy sauce
8 C Chicken or beef stock
2 Tbsps. rice vinegar
1/2 Pack Korean ramen noodles
Fresh Onion (chopped in very small pieces)
 
Making:
Add miso paste, soy sauce, 2 Tbsps. rice vinegar and  8 Cups  chicken stock in a large bowl and set aside.
 Cut tofu in 1-inch cubes
Heat the oil in the woke and fry the tofu, set aside
In the same wok heat the oil sauté onion first, followed by garlic and ginger (be cautious not to burn garlic) 
Add the mushrooms stir once followed by liquid mix (Chicken stock, soy sauce and miso pate)
Bring the soup to the boiling point and add noodles.
Simmer the soup until noodles softens (about 7 minutes).
Add tofu, stir once
Serve the soup immediately garnished with fresh green onion.

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November 8 2020