Method
Saute the Shiitake mushrooms in a little of the peanut oil,
stirring constantly, for 2 minutes. Season them with a little salt
and pepper and drain on a handy towel.
Heat the stock until almost boiling. Add the miso, shoyu, ginger
and the mirin. Taste and adjust the seasoning.
Reheat the soba noodles then divide between 4 soup bowls.
Divide the mushrooms equally between the 4 bowls. Pour broth into
the bowls. Place 3 pieces of tofu around the bowl and top them off
with sliced spring onions, fried shallots and garlic.