Instructions

1. Press tofu or squeeze and dry it with paper towels. Cut lengthwise into 1/2 inch rectangles. Pat each rectangle with paper towel. Transfer into a small container and cover with 2 tbsp of soy sauce. Let it marinate for 30 min or more if you have time. If you are in a hurry just leave it for 5 minutes, it’ll still be fine.
2. Bring a pot with 2 cups of water to boil. Add diced squash, cover with lid and let it simmer for 10 min.
3. Meanwhile you can sear tofu. Heat a non-stick pan over medium to high heat. Drain tofu from marinade. Add oil. Wait about a minute and add tofu. Sear until crisp for 1-2 minutes then flip on the other side and repeat. Remove from the pan and set aside.
4. After 10 min of simmering add mushrooms to the squash. Cook for another 5-8 minutes until squash is tender but not mushy. Remove the mushrooms and set aside.
5. At this time you can cook your noodles.
6. Add cooked squash with liquid into blender followed by miso paste, ginger and turmeric. Blend until smooth.
7. Assemble the bowls. Put noodles in a middle, pour the soup and top with mushrooms, seared tofu and chopped greens.