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.
Add roasted tofu and shiitakes to the warmed broth along with 2 teaspoons of tamari.
Serve in bowls with soba noodles and garnish with sliced green onions and grated carrot.