Adapted from the Boujon Gourmet, http://bojongourmet.com/2014/01/miso-and-soba-noodle-soup-with-roasted/
3 tablespoons toasted sesame oil
4 tablespoons tamari
2 – 4 teaspoons hot sauce
8 ounces extra-firm tofu, cut in ½” cubes
¾ pound shiitake mushrooms, stems discarded, caps thinly sliced
2 quarts water
¾ cups red miso
2 medium green onions, whites and green parts thinly sliced
1 medium carrot, shredded
8 ounces dry soba noodles
Pour the water into a large saucepan over medium heat. When the water is hot but not yet simmering, stir in the miso. Bring the soup almost to a simmer, stirring constantly to dissolve the miso. Do not let the soup boil.
Preheat oven to 350ºF.
Roasted tofu and shiitake mushrooms:
Place the tofu in a bowl and toss with 1 tablespoon each of sesame oil and tamari, and 1-2 teaspoons of hot sauce. Spread tofu on a rimmed baking sheet and roast until hot and slightly crisp on the outside, tossing once or twice, about 10-15 minutes.
Place the shiitakes in a bowl and toss with the remaining 2 tablespoons each sesame oil and tamari. Spread mushrooms on a rimmed baking sheet and roast until tender and shrunken, tossing once or twice, about 10-15 minutes.
Bring a large pot of salted water to a boil. Add the soba noodles and cook for about 5 minutes (or until tender). Run under cold water, toss with a teaspoon or two of sesame oil and place in a serving bowl (or divide into four large soup bowls.)
Nestle the roasted tofu and shiitakes next to the noodles within the serving bowl(s) along with grated carrot and green onions.
Ladle hot miso broth over noodles, tofu and mushroom mixture and serve immediately.