2teaspoonssesame oilspicy or regular, or to taste (plus more for serving)
1cupbaby spinach leaves
Sriracha or other hot sauce, fresh cilantro, additional spicy sesame oil or lightly crushed peanuts to serve
Place the dried mushrooms in a small bowl and pour over 1 cup very hot water. Let steep for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the angel hair according to package directions. Hold the pasta in the strainer or colander.
Heat the oil in the same pot over medium high heat and add the fresh mushrooms. Sauté for about 6 minutes, until golden brown and tender. Add the bok choy and sauté for 1 minute, then add the garlic and ginger and sauté for 1 more minute, until you can smell the seasonings. Add the mirin, if using, and stir, then add the stock and miso (if using) and bring to a simmer. Mince the soaked mushrooms and add them and their soaking liquid to the pot.
Add the tofu and cook another minute until the tofu is heated through. Stir in the soy sauce and 2 teaspoons sesame oil.
Remove the pot from the heat and add the drained pasta and 1/2 cup sliced scallions. Spoon the pasta, vegetables, tofu and soup evenly into 4 large deep soup bowls. Top with the remaining sliced scallions. Tuck ¼ cup of the baby spinach down into the side of each of the bowls, submerging it in the broth. Serve hot, and pass the hot sauce, cilantro, sesame oil, and/or peanuts if desired.