Japanese-Style Vegetable, Tofu and Noodle Broth

Ingredients

• 8 dried shiitake mushrooms
• 1 cup (250ml) boiling water
• 400 gram small choy sum, trimmed, cut into 10cm pieces, leaves and stalks separated
• 200 gram soba noodles
• 1 tablespoon peanut oil
• 4 green onions, thinly sliced
• 4 centimetre (20g) fresh ginger, finely chopped
• 6 cup (1.5l) vegetable stock
• 1/4 cup (60ml) soy sauce
• 1 teaspoon sesame oil
• 170 gram asparagus, chopped
• 200 gram snow peas, chopped
• 2/3 cup (160g) frozen shelled edamame, thawed
• 300 gram silken tofu, cut into 12 pieces
• 1 cup (100g) pea tendrils, trimmed