I love soup. Broth soups are quick, easy and really tasty. For this soup I used three varieties of dried mushrooms, wakami (dried seaweed) and soba noodles.
Start by boiling the mushrooms with one vegetable stock cube. You can’t overcook dried mushrooms, so you’re better off cooking them for a long time than risking undercooked mushrooms in your soup. I tend to put the mushrooms on and then go do something else for 20 minutes or so.