Porcini-Miso Broth With Soba Noodles

Pour 3 cups of boiling water over the porcini mushrooms and let stand 20 minutes. Lift the mushrooms out of the liquid and chop. Reserve the clear liquid.

Stir the miso into 1/2 cup of the hot porcini liquid and set aside. Bring a pot of salted water to boil.

Heat the oil in a large skillet or wok until hot. Add the ginger, garlic, and jalapeno and stir-fry 1 minute. Add the porcinis, shiitakes, and shoyu. Continue cooking and stirring until the mushrooms release their juices, about 2 minutes.

Add the noodles to the boiling water and cook until tender, about 4 minutes. Add the cabbage, peas, and 2 cups of porcini liquid to the mushroom mixture. Cover and cook 2 minutes. Stir in the miso broth and turn off the heat, adding a sprinkling of salt, if desired.

Drain the soba noodles and divide evenly among shallow soup bowls. Add the vegetable broth and Teriyaki Tofu. Sprinkle with nori strips and scallions and serve.