This delicious Thai-inspired noodle bowl came to my attention through this list of "favorites." I had most of the ingredients on hand, needing to pick up only tofu and ginger (and a new bottle of soy sauce/tamari, because we had gotten regular-sodium last time and it was terribly overpowering). A base of garlic, ginger, lemongrass, shallot, and chile is sauteed, then simmered with coconut milk and water. To this broth, add mushrooms and cooked soba noodles. Bake the tofu while this cooks, and top the bowl with the tofu cubes, cilantro, and (my delicious addition) chopped peanuts. One note of caution: you will splash this on yourself while you eat. Leftovers are great too.
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