Coconut chili udon noodle soup with roasted mushrooms and fried tofu

Preheat the oven to 400.

Tear the oyster mushrooms, toss in a bowl with smoked paprika, umami powder and a drizzle of avocado oil, and spread on a parchment lined tray.

Slice the fried tofu onto the same tray and bake 20 minutes.

In a saute pan or stock pot combine the chili paste, miso paste, crushed lemongrass and chili oil and cook the paste over medium 2 to 3 minutes.

Add the sweet paprika and turmeric, stir and cook another minute.

Add the coconut cream, stir, turn to medium high, then add the water or stock.

Add the soy sauce and cane sugar, bring to a boil, then simmer a few minutes.

Bring a separate pot of water to the boil and cook the udon to package instructions, about three minutes, stirring occasionally.

Strain the broth through a sieve to remove the lemongrass; this step is optional.

Drain the noodles into a serving bowl, pour over about two cups of broth and top with the tofu, mushrooms and cilantro.