Miso soup
10 cups water
1 not-beef bouillon cube (e.g., Edwards & sons)
Handful dried shiitakes
1-inch knob ginger
2/3 block extra firm tofu, cubed
Up to 1 tablespoon red chili flakes, to taste
2 tablespoons chickpea miso
Handful enoki mushrooms
Chopped green onion, for garnish