Turmeric Tofu Noodles

Name: Turmeric Tofu Noodles
Ingredients: One 10-ounce package (about 330 grams) firm tofu, dried of moisture on a clean kitchen towel and cut into bite-sized pieces; 1 tablespoon brown rice miso; 1 tablespoon toasted sesame oil; 1 teaspoon ground turmeric; 2 tablespoons peeled and finely grated fresh ginger; 2 tablespoons tamari or soy sauce; 4 ounces mushrooms, brushed of any dirt and thinly sliced (I use half button mushrooms and half oyster mushrooms); 4 ounces mushrooms; 2 medium cloves garlic, finely chopped; 1 tablespoon finely chopped cilantro stems; 1 1/2 pounds (about 600 grams) pak choi (bok choy), rinsed, each leaf sliced in half lengthwise; 4 cups boiling hot water; 3 tablespoons brown rice miso; Four 5.3-ounce packages cooked udon noodles or gluten-free soba buckwheat noodles (I use Amoy Straight to Wok Udon Thick Noodles); 2 tablespoons roughly chopped fresh cilantro; 2 scallions, green and white parts, thinly sliced; 1 or 2 red chilies (for desired heat), deseeded and finely chopped; Hot sauce, such as sriracha, for serving, optional; 1 lime, cut into wedges, for serving