Ingredients:
Stock:
1-2 sheets of kombu (algae)
Handful dried shitake mushrooms
3cm ginger

Toppings:
Fresh shitake mushrooms
Firm tofu
Sriracha
Soba noodles (I used 100% buckwheat)
Curly kale, chopped
Tamari (or soy sauce)
Sesame oil
Lime
Sesame seeds
Dried seaweed

Instructions:

1. Make the stock: add a sheet of kombu (algae), some dried shitake mushrooms and some slices of ginger to a litre of boiled water. Let it steep for about half and hour, then drain the stock to remove all the bits.
2. Roast the mushrooms & tofu: place some diced up (firm) tofu on a oven rack, toss with tamari (or regular soy sauce), sesame oil and dried sriracha (chilli). Cook in the oven for about 20-30 minutes, until the tofu is nice and crispy. Also add the diced of (fresh) shitake mushrooms, tossed in sesame and tamari, to the oven. The mushroom should take about 15 minutes.
3. Cook noodles: add soba noodles to a pot of boiling, salted water and boil for a few minutes until cooked. Then drain and rinse with cold water immediately.
4. Serve up: reheat the stock, add chopped kale and cook for 2 minutes. Add the roasted mushrooms and tofu, noodles and some sliced spring onions, sprinkle sesame seeds and a few leaves of dried seaweed. Add a squeeze of lime.