Fusion Bowl with Tofu and Soft-Cooked Egg

In a small baking dish, combine mirin, chopped shallot, Sriracha and honey. Add tofu slices; turn to coat. Chill, covered, for 2 to 24 hours, turning slices once or twice.

Preheat oven to 200°. In a large nonstick skillet, heat oil over medium to medium-high heat. Remove tofu from marinade, reserving any excess marinade. Add tofu to skillet. Cook for 4 to 6 minutes or until heated through and browned, turning once. Transfer to a pan lined with parchment paper; keep warm in oven.

Add mushrooms, carrot and sliced shallot to the skillet. Cook for 2 to 3 minutes, stirring occasionally. Add broth and the water. Bring to boiling. Add noodles; return to boiling. Cook noodles per package directions or until just tender. Stir in any reserved marinade.

To serve, divide cabbage among four bowls. Ladle noodle mixture over cabbage. Top each with a slice of tofu, cucumber and an egg half; sprinkle with sesame seeds.