Mushroom noodle broth

20g dried shitake mushrooms
6 cups of vegetable stock
5cm piece ginger, sliced
2 spring oinons, cut into 7 cm lengths
1 long red chilli
1 pkt ramen noodles
150g oyster mushrooms
3 tbsp tamari
1 cup baby spinach leaves
600g silken firm tofu, cubed
1 pkt bean sprouts

1. Place mushrooms, stock, ginger, oinon and chilli into a large heavy-based pan and bring slowly to the boil. Reduce heat, simmer for 10 minutes, then strain.
2. Put liquid back in the pan, and dicar ginger, oinon and chilli. Return liquid to the heat, add noodles, mushrooms and tamar, simmer for 2-3 minutes.
3. Just before serving, add the spinach, tofu and bean sprouts, stir gently to combine.