Soak the dried mushrooms in boiling water for approximately 15 minutes. Drain and squeeze dry.
Cook the noodles in boiling water for 5 minutes, drain and rinse in cold water.
In a large pan add the dashi stock and bring to the boil Add the soy sauce, grated ginger, diced carrot, chilli pepper pak choi, spring onion, mushrooms, and tofu. Simmer for 8 – 10 minutes. Season with salt and pepper.
Divide the noodles between the bowls and top with the soup.