Braised Dried Shitake Mushrooms with Soba Noodles

Like the recipe above, once you’ve got yourself organised, this is a good store-cupboard standby. The braised mushrooms come via the Japanese Vegetarian Cookbook by Patricia Richfield; I add them to a capacious plateful of cooked and soy-tossed buckwheat soba noodles. The graininess of the buckwheat is just the right foil to the dense-flavoured and salty shitake.