Spicy Coconut Udon Noodle Soup

Steps

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1. 1
   Preheat the oven to 400°F. Tear the oyster mushrooms by hand and place in a bowl. Add smoked paprika, umami powder, and avocado oil, then toss to coat evenly. Arrange the mushrooms and diagonally sliced fried tofu on a parchment-lined baking tray and bake for 20 minutes.
   ▶ ≈0:24
2. 2
   In a sauté pan or stock pot, combine the Chinese chili paste, miso paste, crushed lemongrass, and chili oil. Cook on medium heat for 2-3 minutes to release the flavors. Add sweet paprika and turmeric, stir and cook for another minute. Pour in the canned coconut cream and stir, then increase the heat to medium-high.
   ▶ ≈1:34
3. 3
   Add the water (or vegetable stock), soy sauce, and cane sugar to the broth. Stir well and bring to a boil. In the meantime, bring a separate pot of water to boil for the udon noodles. Once the broth reaches a boil, give it a good stir, reduce heat, and simmer for a few more minutes.
   ▶ ≈3:04
4. 4
   Cook the udon noodles according to package instructions (about 3 minutes), stirring occasionally. Remove the roasted toppings from the oven when done. Carefully strain the broth through a fine sieve to achieve a smooth, silky texture.
   ▶ ≈3:44
5. 5
   When the noodles are done, drain them and place in a serving bowl. Pour in about 2 cups of the rich broth. Top with the crispy fried tofu and roasted mushrooms, then garnish generously with fresh cilantro.
   ▶ ≈4:32