Noodle Bowl... with SRIRACHA

I'm not here to tell you that miso is delicious, because I already told you that before.

I am here to either reprimand you or praise you.  If you have already incorporated some form of miso soup/Asian noodle dinner into your regular rotation, well done!  If not, you are seriously missing out!

Take this dinner, for example.  Those aren't even real rice noodles, it's just spaghetti.  The soup is a base of miso with a little sesame oil, soy sauce, vinegar, garlic, ginger, black pepper and paprika with added water to make it into soup.  I actually just guessed those ingredients, because I don't remember, and it barely even matters as long as you have the miso base and a little soy.

On top is cubed tofu, which I tossed into the soup, and diced raw scallions.

Next to the bowl of noodles is a bottle of sriracha sauce.  Isn't that exciting?  Here's a little story about sriracha.  Once upon a time when I was a young lad of 19 or so, I tasted a delicious, fiery hot sauce that came in a plastic squeeze bottle, and had a picture of a rooster on it.  It was Huy Fong Sriracha, and the hechsher on it was oh-so-sketchy.   I can still find it here in Israel, with the same sketchy hechsher.  Alas, after fruitless Googlings and scouring inconclusive Chowhound threads, I decided - better not buy it.  I tried buying the Healthy Boy brand of sriracha from Supersol, but it was just a runny, barely spicy, overly sweet sauce that was nothing like sriracha.

But then I visited the Jerusalem branch of the store מזרח-מערב, and behold!  I found a knockoff sriracha by the brand Taste of Asia, with a much more reliable hechsher.  They even copied the plastic squeeze bottle.  And the taste? Sweet, but then the garlic hits you, and then the heat - like a rolling fireball blazing out over your tongue in an expanding delicious inferno.  Whether the tears were from joy or pain, I did not know.  I had found my sauce.