Soba noodle soup with silken tofu
A delicate and nourishing Japanese soup with soba noodles, silken tofu, mushrooms, carrot, bok choy, scallion, and fresh ginger.

½ cup sliced dried shiitake mushrooms (or use thickly sliced fresh mushrooms)
3 oz (90g) soba noodles
5 cups dashi stock (made with dashi stock powder is the most convenient)
1½ tablespoons Japanese soy sauce
1 tablespoon finely grated fresh ginger
1 carrot—thinly sliced on the diagonal
1 cup chopped bok choy
6 oz (180g) silken tofu—cut into ½-inch cubes
1 scallion (spring onion)—thinly sliced on the diagonal

SOAK the dried mushrooms in boiling water for around 15 minutes (or use thickly sliced fresh mushrooms instead). DRAIN and squeeze dry. COOK the noodles in boiling water for 4 minutes, rinse under cold water and drain. HEAT the dashi stock in a large saucepan until boiling, then add the soy sauce, ginger, carrot, bok choy, tofu, mushrooms and scallion and cook for 6 minutes. PLACE equal amounts of the cooked noodles in the bottom of two bowls, and top evenly with the dashi stock, vegetables and tofu.