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1
Place mu-err mushrooms in a bowl and add enough lukewarm water to cover. Soak for 15 minutes, then drain and rinse.
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2
Dry tofu with a paper towel, removing as much of liquid as possible. Set a saucepan on medium heat. Dice the tofu and fry in oil on all sides until golden-brown, about 7 minutes.
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3
In a small bowl, combine 1 tablespoon soy sauce, sesame seeds and hot sauce. Adjust the amount of hot sauce according to your taste. Pour mixture into the saucepan with tofu and cook for 2 more minutes. Remove from the heat.
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4
Meanwhile, combine miso paste with about 1/2 cup vegetable broth in a bowl until smooth. Prepare the broth: In a large saucepan, combine remaining vegetable stock, soy milk, dark miso paste and broth mixture, remaining 3 tablespoons soy sauce, mirin and Worcestershire sauce. Use a food processor or immersion blender to pulse garlic and ginger and add them to the broth. Finely chop red hot pepper and add. Roughly chop soaked mushrooms and bok choy and add to the broth. Bring to a boil, then reduce heat to simmer for 7 minutes.
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5
Meanwhile, bring a small pot of water to a boil. Add eggs and reduce the heat to low. Cook for 7 minutes then run eggs under cold water immediately after. Prepare rice noodles according to package instructions. Drain well and transfer to bowls.
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6
Slice carrots and leek and stir-fry them in the same saucepan with a bit more of vegetable oil for 3-4 minutes, frying each separately. Chop the Chinese red cabbage. Cut lime into 4 wedges. Peel eggs and cut the in half. The egg yolks should be liquid. Chop the green onions.
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7
Pour broth with bok choy and mushrooms into the bowls with rice noodles. Arrange tofu, carrots, leek, Chinese red cabbage, spinach and eggs on top. Sprinkle with green onions, sesame seeds and sesame oil. Serve with lime wedges. Enjoy!
