Spicy Noodle Soup with Silken Tofu

0 Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
1 Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
2 Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
3 After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
4 To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.