Mushroom-Miso Hot Pot

Drain the tofu. Pat it dry, and cut it into 1-inch cubes. Mince the garlic. Peel and mince the ginger.

Place a medium saucepan over medium-high heat. Add the sesame oil and 2 tsp vegetable oil. Once hot, add the garlic, ginger, and half the sambal. Cook until fragrant, about 2 minutes. Stir in the vegetable powder, dried mushrooms, cubed tofu, and 2 cups water. Stir to combine, bring to a simmer, and cook until the mushrooms are soft, about 10 to 15 minutes.

Meanwhile, in a separate saucepan, bring 4 cups of water to a boil. Add the udon noodles and cook until al dente, stirring often, about 4 to 5 minutes. Drain the noodles and quickly rinse under cool water, to prevent them from overcooking. Shake off any extra water, and set aside.

In a small bowl, combine the miso paste and 1 cup water. Whisk until smooth, then stir into the mushroom-tofu mixture. Remove from the heat and season to taste with salt and pepper.

Divide the spinach between large soup bowls. Once the noodles are fully drained, put them on top of the spinach. Rinse, trim, and slice the scallion and add it to each of the bowls.

Ladle the mushroom-miso soup over the udon noodles, spinach, and scallions. Serve hot!