1–2 tablespoons light soy sauce, plus extra to serve
200 g (7 oz) dried ramen or egg noodles
375 g (12 oz) firm tofu, sliced
200 g (7 oz) bean sprouts
2 spring onions, finely sliced
Place the mushrooms in a pan with the vegetable stock, cover, bring to the boil, then simmer gently for about 15 minutes, until softened. Remove with a slotted spoon, cool slightly, then slice the fleshy parts thickly and return to the pan, discarding the tough stalks. Season the soup to taste with soy sauce.
Meanwhile, bring a large saucepan of water to the boil, add the noodles and immediately remove from the heat. Cover and set aside for 4–5 minutes, until tender. Alternatively, cook according to packet instructions, then heap into 4 warmed bowls.
Top the noodles with the slices of tofu and bean sprouts, then ladle over the hot mushrooms and broth. Scatter over the spring onions and serve immediately, with extra soy sauce, if desired.