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1
Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl.
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2
Stir until sugar and salt dissolve.
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3
Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
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4
Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli.
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5
As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water.
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6
Drain in a colander, then on paper towels.
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7
Cut stems away from florets and slice about 1/2 inch thick.
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8
Bring water back to a boil and cook soba.
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9
Drain and toss with 2 teaspoons sesame oil.
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10
Place all ingredients within reach of your wok.
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11
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added.
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12
Swirl in 1 tablespoon of the oil and add tofu.
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13
Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate.
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14
Add remaining oil and garlic, ginger and chile.
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15
Stir-fry for no more than 10 seconds and add mushrooms.
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16
Stir-fry for 1 minute and add broccoli and the light parts of the scallions.
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17
Stir-fry 1 to 2 minutes.
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18
Add the noodles, tofu and the stock mixture.
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19
Reduce heat to medium and stir-fry 1 to 2 minutes.
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20
Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
