Bowl inspired by Harumi (for the shiitake/leeks part; here, p.182) and by Heidi Swanson (for the soba/tofu part; here and here).
tofu shiitake/leeks soba bowl
4 oz dried soba noodles
4 oz firm tofu
6oz baby leeks or scallions
1 1/2 cups shiitake mushrooms
3 tbs sunflower or vegetable oil
2 tbs sake
2 tbs soy sauce or ginger and garlic soy sauce
shichimi togarashi or chili pepper to taste
1. Cook the soba noodles in a large pot of boiling salted water, per package instructions, or until just tender. Drain and rinse under cold running water. Shake off as much of the excess water as possible, then leave to dry in the colander or on a tea towel. If you're not using the noodles soon, toss with a tiny splash of olive oil to prevent the noodles from sticking to each other.
2. Cut the leeks or scallions into 2-21/2 inch long pieces and then into strips.
3. Trim the shiitake mushrooms and then slice them diagonally into 1 inch pieces.
4. Heat the oil in a large skillet. Add the shiitake mushrooms and leeks and brown. When the leeks have softened, add the sake and then the soy sauce.
5. Using the same large skillet, no need to clean it out, cook the tofu along with a couple pinches of salt over medium-high heat until heated through, and until it starts to brown a bit.
7. Combine everything together.
8. Serve with shichimi togarashi or chili pepper on top.