Miso Soup with Mushrooms, Tofu and Rice Noodles

Wash and slice the Mushrooms (2 1/2 cups), dice up the Firm Tofu (4.5 oz) into half inch cubes, and wash and cut in the Red Chili Peppers (2) in half, length-wise.

Bring a pot of Water (3 cups) and Coconut Milk (1/2 cup) to a boil, then add Red Miso Paste (1 tsp), mushrooms, tofu, and chili. Add salt and pepper, as desired. When water is boiling again, add the Flat Rice Noodles (7 oz) and cook for 5 minutes.

Divide soup into bowls and serve with some Fresh Cilantro (to taste) on top. Serve warm.