Serve: 3 - 4

Ingredients:

¼ pound soba noodle
vegetable  oil
1 tsp minced fresh ginger
3 oz  fresh shiitake mushrooms
3 tbs soy sauce
2 tbs rice wine vinegar
6 cups chicken stock
1 tbs + 1 tsp sesame oil
6½ oz firm tofu, cut into 1½"
white pepper to taste

• Heat 1 tablespoon sesame oil in a soup pot over medium heat, add the ginger and mushroom. Cook until the mushrooms are wilted. Add soy sauce, rice wine, white pepper and the chicken stock. Increase the heat to high, and bring the stock to boil. Reduce the heat to medium, add the tofu, and simmer for couple of minutes. Taste and adjust seasoning as needed.


• Meanwhile, cook the soba noodle according to package direction, drain in a colander. Transfer the noodle to a bowl, add 1 teaspoon sesame oil to the bowl, and coat the noodle with oil to prevent sticking. 


• To serve: divide the noodle among three or four bowl, add the soup, garnish with shredded dried chili if desire. Serve hot.