Eggplant & Kabocha Squash Curry With Rice Noodles

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8 ounces very firmly pressed or fried tofu

3 teaspoons soy sauce

1 to 2 teaspoons toasted Asian-style sesame oil, to taste

8 ounces boneless, skinless chicken thigh

2 teaspoons fish sauce

4 to 6 large dried whole shiitake mushrooms

-- Half a small kabocha squash, about 1 pound

2 medium Chinese or Japanese eggplant, about 1 pound

2 tablespoons canola or vegetable oil

2 to 2 1/2 teaspoons red curry paste (see Note)

1/2 large yellow onion, chopped (about 1 1/2 cups)

2 1/2 teaspoons minced garlic

3/4 teaspoon grated ginger

2 to 3 tablespoons Marsala wine

2 cups low-salt chicken or vegetable broth + more as needed

1/2 to 3/4 cup coconut milk + more as needed (see Note)

-- Kosher salt to taste

8 to 10 ounces large size rice noodles

-- Green onion thinly sliced on the diagonal to garnish

-- Cilantro sprigs or Thai basil to garnish, optional

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