Soba and Tofu in Ginger Broth

To make the broth, boil together white parts of the scallion, ginger, garlic, dry shiitake mushrooms, soy sauce, nutritional yeast and water. Simmer for 10 minutes. Strain mixture and discard solids. Adjust seasoning and bring to a boil again.

While simmering the broth, heat olive oil in a frying pan. Season sliced tofu with soy sauce and sauté both sides of the tofu until browned. Set aside.

Once broth starts boiling, cook soba noodles in the broth for 3–4 minutes or according to the instructions on packet. About 1 minute before soba is fully cooked, add baby bok choy, snow peas and shiitake mushrooms.

Pour noodles into individual bowls and garnish with cooked tofu, red chilies and reserved chopped green parts of the scallion. Drizzle with sesame oil. Serve hot.