How to make it
Add the ginger, dried shiitake mushrooms, and vegetable broth to a pot. Bring the broth to a boil then turn off the heat. Allow the ginger and shiitake mushrooms to steep in the broth for about 25 minutes. Pour the broth through a mesh strainer and into another pot. Discard the ginger and shiitake mushroom.
Add miso paste to a medium sized bowl. Ladle a spoonful of the broth into the bowl and gently mix it together with the miso paste until it loosens. Pour the miso paste into the pot of broth along with 1 Tbsp. of the Lee Kum Kee Panda Brand Cooking Soy Sauce.
Heat a pan over medium high heat. Add in 1 Tbsp. of vegetable oil. Then add in the tofu. Cook the tofu for 2-3 minutes on each side until the cubes develop a golden brown crust. Pour in the remaining 1 ½ Tbsp. of Lee Kum Kee Panda Brand Cooking Soy Sauce and mix it together with the tofu until it has been absorbed. Remove the tofu from the pan and set it aside for later.
Pour in the remaining ½ Tbsp. of oil to the pan. Add in the mushrooms and sauté until the mushrooms are no longer releasing any moisture. Season with salt and pepper to taste.
To serve: reheat the broth if necessary. Divide the cooked soba noodles between two bowls. Ladle a few spoonful’s of hot broth then add in 1 cup of spinach to each bowl and allow it to wilt. Portion the tofu and mushrooms between the bowls. Garnish with white sesame seeds and sliced green onions. Serve with an egg and enjoy!