Prep 4 cups of water with 3 cubes of bouillon and set aside. Slice 1/4 of a block of tofu into small cubes. Pan fry tofu in a small amount of olive oil. Sprinkle a generous amount of cayenne on the tofu and fry until golden brown.
In a large pot, saute a bulb of garlic in olive oil. Then deglaze the pan with 1/4 cup of sherry. Add two spoonfuls of miso and 1/4 cup tamari. Cook over medium heat for 5 minutes. Add in bouillon and bring to a boil. Reduce heat and cook for about 10 minutes. Add in tofu and extra cayenne, cook for about 5 minutes. Return to a boil and add 3/4 cup dry egg noodles, cook until the noodles are tender (5-8 minutes). Add a splash of tamari and 1/4 cup sherry and reduce heat to low.