But not a whole lot harder. This is what I'm eating for lunch. And well, I was just thinking, you should be too. 
Mushroom Noodle Soup
Makes 2 hearty helpings
4 dried shitaake mushrooms
5 cups water
1 bundle soba noodles
1/2 medium onion
1 large carrot
about 1/3 block super firm tofu, diced
about 2 Tbsp. tamari
a dash of toasted sesame oil
a shake of red chili flakes
handful of baby spinach
half a lemon
Boil 1 cup water and pour over mushrooms to rehydrate while you prepare the other ingredients. Chop carrot and onion. Put remaining 4 cups of water in a medium sauce pan over high heat, add carrots and onions. When water is boiling, add noodles. Remove mushrooms from soaking liquid, slice into thin strips and add to noodles. When noodles are done, add tofu and the mushroom soaking liquid. Season to taste with tamari, sesame oil, and red chili flakes. Let simmer for about a minute. Stir in spinach; when it's wilted, but still bright green, serve with a wedge of lemon.
