Miso Soup with Soba Noodles

Cook the soba noodles in salted water; drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan, bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste, so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less salty than others, so you may need to add a bit of salt here. (Add 2-3 ounces tofu, if desired.) Remove from heat.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them.

Top with green onions, cilantro and red pepper flakes.